When I was growing up, gingerbread was one of my favourite sweet treats. This raw version is even tastier, and so much better for you!

MAKES ABOUT 9 BARS

  • 115g (1 cup) pecans
  • 130g (1 cup) whole almonds
  • 180g (1 cup) Medjool dates, pitted
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger

Start by adding the pecans and almonds to a food processor, blending into a chunky crumb. Add the dates and spices and continue to process for 3-5 minutes until the mixture is really soft and dough like.

Tip the mixture into an 18cm square baking tin, spreading it out and pressing it down into an even layer about 1cm thick. Place in the freezer for 30 minutes to set before slicing into 9 bars. Alternatively you can punch off sections of the dough and roll them into balls between your palms before placing in the freezer to set.

Extracted from Naturally Sassy by Saskia Gregson-Williams. (Ebury Press, £16.99)

Photography by Matt Russell


GET THE RECIPE

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