This is my translation and slight adaptation of a recipe from 42°Raw by Caroline Fibæk and Jesper Rydahl. If you’re ever lucky enough to get to Copenhagen I can recommend trying the full raw-food experience at one of their cafés by the same name – though it’s an option perhaps better suited to more open-minded eaters, as in the interests of preserving nutrients and enzymes normally destroyed by cooking, none of the food is heated above 42˚C. But don’t worry, the coffee’s hot!
As 42°Raw belongs to a plant-based food movement driven by health concerns rather than ethical veganism, they do use honey in some of their recipes – and honey isn’t vegan. I’ve replaced it here with agave, which makes the recipe vegan, but no longer 100% raw (a cursory google suggests that agave is heated above the magic 42° during processing).
Don’t try looking for “freshly pressed ginger juice” in the shops – you’ll need a juicer and a great big piece of fresh ginger…any spare can be frozen in an ice cube tray for future use in drinks or added to a curry…
Ingredients
75g dessicated coconut (plus a little extra for decoration)
175 pitted dates
40 ml freshly pressed ginger juice
1 tablespoon of agave syrup
A teeny pinch of salt
Method
1. Blitz all the ingredients in a food processor.
2. Line a baking tray or similar with baking parchment. Press the mixture out into a rectangle, using the back of a spoon or a rolling pin to flatten the mixture out.
3. Sprinkle the top with a little more coconut and refrigerate until firm. Cut into squares before serving.
- 75g dessicated coconut (plus a little extra for decoration)
- 175 pitted dates
- 40 ml freshly pressed ginger juice
- 1 tablespoon of agave syrup
- A teeny pinch of salt
- Blitz all the ingredients in a food processor.
- Line a baking tray or similar with baking parchment. Press the mixture out into a rectangle, using the back of a spoon or a rolling pin to flatten the mixture out.
- Sprinkle the top with a little more coconut and refrigerate until firm. Cut into squares before serving.
