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Plant-Based Ginger Slice


Plant-Based Ginger Slice

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

Ingredients

Method

  • 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
  1. Make base by blitzing walnuts briefly in food processor until they form a crumb.
  2. Add dates, coconut, coconut oil, ginger spice, vanilla and salt and blitz again until dough forms.
  3. Line 14cm × 24cm loaf tin with greaseproof paper. Press dough into tin, spreading evenly, then place in freezer to set.
  4. Wipe food processor clean then add filling ingredients and blitz briefly until creamy and liquid.
  5. Pour on top of base and replace in freezer to set completely for 2–3 hours.
  6. Allow to thaw slightly before slicing. Serve from fridge or freezer.
  7. Keeps for up to 3 weeks in the freezer.

 

 



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.