Bliss Balls and Ginger Crunch Slice Recipes

With grateful thanks to the Ladies of The Tora Walk, Wellington NZ for sharing these with us. The Bliss Balls are sugar and gluten free.

Ginger Crunch

Base:
175g butter (softened)
3/4 cup white sugar
1 1/4 cups plain flour
1 1/2 t ground ginger
1 1/2 t baking powder
Pinch salt
Method:
Pre heat oven to 180c & grease & line 20x 25cm slice tin.
Cream butter & sugar until pale. Sift in flour, ginger & baking powder & salt.
Mix until combined.
Press evenly into lined tin.
Bake for about 20mins until base is firm to touch.
Remove from oven & cool on cake rack.
Ginger Icing:
100g butter
1 cup icing sugar (maybe a bit more)
2 T golden syrup
4 t ground ginger
Heat icing ingredients in small saucepan. Stir until melted & combined.
Pour over base & spread evenly. Leave to cool in tin before cutting into squares.

Bliss Balls

Process the following in food processor.
2/3 cup almonds
2/3 cup medjool fresh dates
4 T pumpkin seeds (toasted)
2 T sunflower seeds (toasted)
1/4 cup sesame seeds (toasted)
You can toast them all together for about 8 mins in mod oven.
1/2 cup coconut threads
4 T macadamia nuts chopped.
2 T honey
2 oranges zested & their juice.
Roll into balls either in cocoa powder, pistachio nuts (chopped)
Or coconut. ( which is what I did) Refridgerate  them to firm up.
Hope all makes sense to you.
The bliss balls keep for ages in fridge.