Ginger Slice

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.

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 0

Fridge 3

Total Time 3 15

Servings pieces

Calories 360kcal

Author Kim

Equipment

Food Processor

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