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
- 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
- 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
- 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.
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