Raw Ginger Crunch by Sip Kitchen

Here at I AM Co. one of our favourite things to do is enjoy visiting the great cafes around the country. We’re so spoilt to have such an amazing range of cafes serving some hugely delicious, healthy food from a wide variety of cultures. Some of these cafes have been generous enough to share some of our favourites with you….

Sip Kitchen are the masterful creators of siplicious beverages with a focus on fresh whole food. Mmmm…premium coffee, superfood smoothies, slow pressed juices, teas, spitzers and more. Their raw slices are drool-worthy, not to mention the amazing salads. Be sure to check out their two great locations!

Raw, GF, DF, RSF, Plant Based
Makes 12 big slices or 24 triangles

Prep Ahead:

  1. Soak 1 cup cashews for minimum of 4 hours in warm filtered water with a pinch of salt (or over night in cold filtered water).

Gingery ‘Biscuit Style’ Base:

  1. Step One: Blitz all ingredients until well combined and a fine consistency
    1.5 cups Almond Meal
    1.5 cups Dessicated Coconut
    1.5 Tbsp Coconut Sugar
    2.5 tsp Ground Ginger
    1 Tbsp peeled and finely chopped fresh ginger root
  2. Step Two: Blitz in
    1/4 cup coconut butter
    50 ml coconut oil (melted)
    1 tsp vanilla essence
    1.5 tsp coconut nectar

Press mix together with your fingers, it should stick – if mix is too dry add a small amount of filtered water and pulse the mix some more.

Press mix firmly into standard slice tin (approx 16cm x 26cm).


  1. Step One: Pit and soak in hot water 8 good size medjool dates until softened, will only take a few minutes
  2. Step Two: Blitz together until smooth
    50ml coconut oil (melted)
    50ml coconut cream
    The 8 soaked medjool dates (squeezed of excess water)
    1 3/4 Tbsp peeled and finely chopped fresh ginger root
    2 Tbsp Ground Ginger
    2 drops high quality ginger essential oil (or omit and taste and adjust amount of fresh and ground ginger used)
    1 tsp Vanilla essence
    pinch of Himalayan salt
  3. Step Three: Blitz together until creamy and smooth
    1/2 cup Coconut Butter
    1 cup soaked cashews, well rinsed

Top with finely chopped pistachios to give colour and extra texture or use topping of choice. Put in refrigerator to set for 1 hour

Will last in fridge for several weeks and freezer for 3 months if not all eaten by then!

Connect with Sip Kitchen:

25 Apollo Drive, Mairangi Bay, Auckland and 12 Melrose Stree, Newmarket, Auckland.


If you have an absolute favourite dish from a NZ cafe we’d love to hear from you – we will try our utmost to feature it on the blog! Email us at [email protected]