With a crunchy base and creamy top, this ginger slice is the perfect mid-morning or mid-afternoon snack with a cup of tea or coffee!
Soak the cashews in filtered water for 4+ hours.
Combine all base ingredients in a food processor/Thermomix and blitz until it creates a fine consistency but is slightly sticky. If it is too dry add a little more peanut butter or maple syrup.
Pour the base ingredients into a lined loaf tin (approximately 8 x 4 inches). Press down with the back of a spoon until the mixture is evenly distributed to create the base. Place in the refrigerator for about 5-10 minutes and then remove and flatten again with the back of a spoon. Return to the refrigerator.
Place all top ingredients in a Thermomix or food processor. Blitz until smooth and creamy with no lumps (you may need to add a couple of tablespoons of water to make it creamier).
Remove the base from the fridge and spoon the top mixture onto the base until evenly distributed. Place in the freezer to set for around 15 minutes, remove and cut into small pieces. Store in the refrigerator.