I don’t know about you, but ginger slice definitely brings back memories from childhood and it’s one of the first things I’m drawn too in cafe cabinets when I eat out.
Packed with sugar, butter and white flour, the traditional version is less than ideal for us, however, with a few tweaks and additions here and there, this recipe is sure to satisfy that ginger slice craving in addition to nourishing with nuts, good fats and uses a fructose free sweetener.
The texture of the gooey ginger topping is just so creamy and smooth, literally melt in the mouth ~ but be sure to keep this refrigerated in between serving (due to the high coconut oil content), so it doesn’t end up as a delicious melted mess!
Raw Ginger Slice
2 hours chill time
Line a loaf pan (if you want a high slice) or slice tray (if you'd like a thinner slice) with baking paper.
In a food processor, place almond meal, walnuts, coconut, ginger and salt. Pulse until combined and walnuts are fine.
Add coconut oil and rice malt syrup until mixture comes to a consistency that can be pressed into the tray. Use your hands to press mixture flat into the tray. Set aside.
In a small pan, heat coconut oil, rice malt syrup, cashew butter, ginger and vanilla. Continue to stir the mixture on low heat, until the cashew butter is dissolved and no lumps remain (5 mins). Take off the heat and stir for another 2 minutes until mixture thickens slightly.
Pour mixture over the base and place in the freezer to set for 2 hours.
Once set, remove from tray and cut into the desired size with a hot knife.
Slice will keep in the fridge for 1 week or in the freezer for 3 months.