- Preheat oven to 180°C. Spread buckwheat onto a roasting tray and roast for 15 minutes or until nutty and golden brown. Tip the buckwheat into a food processor, and spread the coconut flakes in the roasting tray. Roast for 2-3 minutes or until lightly golden, and add to the food processor.
- Process until coarsely ground, then add remaining ingredients and pulse until the mixture clumps together. You may need to add a few tablespoons of water to help it blend.
- Transfer to a lightly greased 21cm square tin (lined with baking paper if not springform). Press evenly into the base and set aside in the fridge.
- To make the peanut butter filling, whisk everything together in a bowl until combined. Pour over the base and smooth the top. Chill for at least 1 hour to set.
- Meanwhile, make the mango topping. Blend everything in a blender until smooth. Transfer to a small saucepan and set over medium-high heat. Cook whisking often, until the mixture comes to a boil. When it boils, reduce heat and cook, whisking constantly, until thickened - about 2 minutes. Pour over the peanut butter filling and smooth the top. Set aside for 6 hours or overnight to completely set.
- Once set, gently remove from tin and sprinkle with desiccated coconut if desired. Slice into 12 and serve chilled.
Smunchy Mango Ginger Slice
Serves: 12
Base
- 300g buckwheat
- 150g coconut flakes
- ½ cup coconut milk
- ½ cup maple syrup
- ¼ cup melted coconut oil
- 5g fresh ginger
- 1 tsp salt
Peanut Butter Filling
- 1 cup Pic’s Smunchy Peanut Butter
- ½ cup maple syrup
- ½ cup coconut milk
- ½ cup melted coconut oil
- ½ tsp salt
Mango Topping
- 400g frozen mango chunks, defrosted
- ¼ cup maple syrup
- 2 tbsp melted coconut oil
- 1 tbsp lemon juice
- 10g fresh ginger
- 2 tsp agar-agar
- ¼ tsp salt
