Plant-Based Ginger Slice
On a trip to Queenstown some years ago with my little boy, we tried our first ginger slice and it was like biting into a dreamy, creamy gingery heaven. I’ve remade this traditional sweet of New Zealand with all plant-based ingredients, and given it a real hit of ginger to stimulate circulation and warm the body. It’s the perfect afternoon tea treat with edge for the cooler months of the year.
Makes: 20 pieces
GF, VG
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Plant-Based Ginger Slice
I’ve remade this traditional sweet of New Zealand with all plant-based ingredients, and given it a real hit of ginger to stimulate circulation and warm the body. It’s the perfect afternoon tea treat with edge for the cooler months of the year.
Servings
Prep time
Cook time
Recipe
Ingredients
- Base:
- ½ cup walnuts
- 3 fresh medjool dates, pitted
- ¼ cup desiccated coconut
- 2½ tbsp or 50mL coconut oil, melted
- ½ tbsp ground ginger
- ½ tsp vanilla extract
- Pinch sea salt
-
- Filling:
- ⅓ cup or 85mL coconut oil, melted
- 2 tsp vanilla extract
- ½ cup cashew butter
- ¼ cup rice malt syrup or maple syrup
- 2 tbsp ground ginger
- Pinch sea salt
Method
- Make base by blitzing walnuts briefly in food processor until they form a crumb.
- Add dates, coconut, coconut oil, ginger spice, vanilla and salt and blitz again until dough forms.
- Line 14cm × 24cm loaf tin with greaseproof paper. Press dough into tin, spreading evenly, then place in freezer to set.
- Wipe food processor clean then add filling ingredients and blitz briefly until creamy and liquid.
- Pour on top of base and replace in freezer to set completely for 2–3 hours.
- Allow to thaw slightly before slicing. Serve from fridge or freezer.
- Keeps for up to 3 weeks in the freezer.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
