This Ginger Slice is healthy and simple to make . The base is chewy and soft, with a silky smooth velvet ginger top, infused with notes of vanilla, coconut and honey. With a food processor you can make this slice in less than 15 minutes, and because it sets in the fridge, you don’t even need to turn the oven on.
Why This Ginger Slice Works
- Perfect for days where you feel like baking, but don’t want to turn the oven on
- Perfect combination of soft, chewy, silky and smooth
- You can easily increase or decrease the level of ginger according to your preferences
- Its make with whole food ingredients, so no refined flours, sugars or grains
- No sugary condensed milk
- Its sweetened with dates and raw honey, but you can use maple syrup if you prefer
- It keeps in the fridge for a week
- It makes 12 generous sized portions, or 24 smaller bite sized portions
- Great for lunchboxes, mid morning snacks and even works as a dessert.
- It’s a traditional Aussie/New Zealand recipe with a modern twist
Ingredients
Base
Top
Ingredient Notes
- Ginger: The fresher your ground ginger is, the more ginger flavour the slice will have. Ground ginger powder that is old, will have lost much of its flavour and will have a bitter aftertaste.
- Dates: I don’t recommend using regular dates. Medjool dates are best as they are sweet and juicy and have lots of flavour.
- Coconut: Unsweetened coconut flakes are better that desiccated coconut as it adds more texture and flavour to the base.
- Coconut butter: is available from health food stores or online. The bran I use is Niulife and you can buy it online here. Any coconut butter would work, but do make sure to buy coconut butter, and not cocoa butter. There really is no substitute for coconut butter, and I wouldn’t recommend using anything else. I tried lots of substitutes and none came close to this one made with coconut butter.
- Raw honey: is honey that is just honey, with nothing else added, available at mainstream supermarkets. You could substitute Maple Syrup if you prefer.
- Oats: Any type of oats will work. Quick instant, or the bigger style oats.
Here’s How To Make This
Step 1: Make the Base First
Add all the ingredients for the base into a food processor and blitz to combine. Depending on how powerful your food processor is this could be up to a couple of minutes. Blitz until you have a crumby biscuit like texture.
Step 2: Press Base Into Tin
Press into a tin lined with foil that goes up all sides of the tin (see full recipe notes for size of tin and alternatives)
Step 3: Make the Ginger Filling Tip
Clean the food processor first. Place all ingredients for topping into food processor and blitz for 1 minute, or until it looks like a flaky crumbly texture. When you touch it, it will feel soft and silky.
Spoon out topping onto base, spreading evenly using a dessert spoon to get into the corners of the tin. Use your fingers to firmly press down to get a smooth finish.
Step 4: Set in Fridge
Cover with plastic wrap and refrigerate for 3 hours before serving. Cut into 12 even slices with a sharp knife. For best results, clean knife in between cuts. Store in the fridge in an air tight container for upto 7 days.
Expert Tips
- Coconut Butter: Coconut butter is not the same as coconut oil and does not need to be melted in the microwave. Coconut oil cannot be substituted for coconut butter.
- Tin Size: I used a large metal loaf tin, measuring 26.5cm in length, and 11 cm wide (10.5 inches long by 4.5 inches wide)
- Lining the tin: I lined the tin with foil both widthways and lengthways to make it easy to get the slice out and to ensure they would be no sticking. You could use baking/parchment paper for this also. However I found the foil to be a bit more durable.
Your Recipe Questions Answered
The best way to tell is to taste it. Sprinkle a little onto a spoon, and dip a wet finger into it. If the ginger taste is not prominent, or hardly there, its best to discard it and buy a new one. Using old ground ginger in a recipe in higher quantities won’t bring it back to life if you can barely taste the ginger flavour in the first place.
I am yet to find coconut butter in mainstream supermarkets in Australia, and so I buy mine from health food stores, either online or locally. You can also buy coconut butter online from amazon. Note that Cocoa Butter is not the same as Coconut Butter - they are two different things.
I would not recommend substituting another type of butter for coconut butter. I tried many different ones during recipe testing, I just didn’t find them to be satisfactory. None of the nut butters I tried resulted in the same silky, velvety feel of the coconut butter.
No as the taste and flavour of tahini is too overpowering and I found it creates a weird taste combination with the ground ginger.
Yes! I would recommend using a regular sized muffin tray and if using a metal try, use paper inserts to make it easier to get them out. This is great if you want to avoid or can't be bothered having to cut up the slice!
This Ginger Slice recipe is a healthy twist on an old classic that is traditionally high in sugar and processed ingredients. This version still retains that chewy textured base, and silky smooth ginger top, but with more natural ingredients, sweetened with dates and pure unrefined honey.
More Healthy Snack Recipes
- Healthy and Light Anzac Slice
- Easy No Bake Chocolate Slice
- Easy No Bake Lemon and Coconut Slice
- No Bake Caramel Slice (with Date Caramel)
- Apricot Bliss Balls
- Chocolate Coconut Date Balls
Ginger Slice
Equipment
Ingredients
Base
- 1 ½ cup Cashews
- 14 Medjool Dates - seeds removed
- ½ cup Oats
- ½ cup Unsweetened Coconut Flakes
Silky Ginger Top Layer
- 1 ½ cups Coconut Butter
- ½ cup Raw Honey
- ½ teaspoon Vanilla Bean paste/Vanilla essence
- 3 teaspoons Ground Ginger Powder
- ¼ teaspoon salt
- 4 tablespoons tap water
Instructions
Base
- Add all the ingredients for the base into a food processor and blitz to combine. Depending on how powerful your food processor is this could be up to a couple of minutes. Blitz until you have a crumby biscuit like texture.
- Press into a tin lined with or foil. (this makes it easier to get out) [large metal loaf tin, measuring 26.5cm in length, and 11 cm wide (10.5 inches long by 4.5 inches wide)]
Silky Ginger Top Layer
- Clean the food processor first. Place all ingredients for topping into food processor and blitz for 1 minute, or until it looks like a flaky crumbly texture. When you touch it, it will feel soft and silky. Spoon out topping onto base, spreading evenly using a dessert spoon to get into the corners of the tin. Use your fingers to firmly press down to get a smooth finish.
Setting, Cutting and Storing
- Cover with plastic wrap and refrigerate for 3 hours before serving. Cut into 12 even slices with a sharp knife. For best results, clean knife in between cuts. Store in the fridge in an air tight container for upto 7 days.
Notes
- Ginger: The fresher your ground ginger is, the more ginger flavour the slice will have. Ground ginger powder that is old, will have lost much of its flavour and will have a bitter aftertaste.
- Dates: I don’t recommend using regular dates. Medjool dates are best as they are sweet and juicy and have lots of flavour.
- Coconut: Unsweetened coconut flakes are better that desiccated coconut as it adds more texture and flavour to the base.
- Coconut butter: this is available from health food stores or online. It is worth the trip to get this if you really want to make Ginger Slice. There really is no substitute, and I wouldn’t recommend using another nut butter. I tried them all and none came close to this one made with coconut butter.
- Raw honey: this is honey that is just honey, with nothing else added, available at mainstream supermarkets. You could substitute Maple Syrup if you prefer.
- Tin Size: I used a large metal loaf tin, measuring 26.5cm in length, and 11 cm wide (10.5 inches long by 4.5 inches wide) Alternatively you could use mufin trays with paper inserts.
- Lining the tin: I lined the tin with foil both widthways and lengthways to make it easy to get the slice out and to ensure they would be no sticking. You could use baking/parchment paper for this also. However I found the foil to be a bit more durable.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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