Raw and yummy ginger slice

A café favourite gets a plant-based update with this healthy, wholefood take on the classic ginger slice.

By Christina Leon
  • 20 mins preparation plus soaking and chilling
  • Print
Who loves ginger slice? I am such a big fan and in the past I would love going to a coffee shop and ordering a piece to have with a cup of tea. As much as I enjoyed them though, I was aware that most traditional slices are filled with lots of refined sugars and processed ingredients. So I decided I wanted to create a healthy version without all the butter, sugar, flour, icing sugar and golden syrup, but one that was still sweet, creamy, crunchy and had that authentic ginger flavour.
I have to say I'm pretty excited about my new ginger slice recipe – it's entirely plant-based, raw, packed full of unrefined whole food ingredients and tastes incredible. I have had friends comment that it's one of the best they have tasted. So next time you get a craving, be sure to whip up my healthy version – with this one you could even have a second piece.
  • Christina Leon runs the health and lifestyle online community Reveal Yourself.


Ginger slice base
  • 1 cup coconut flakes
  • 1 cup pitted dates
  • 1 cup cashew nuts
  • 1/2 cup almonds
  • 1 cup rolled oats
  • 1 tsp pure vanilla extract
  • 1/2 tbsp coconut nectar syrup
  • 2 tbsp extra virgin coconut oil
  • 1 tsp ginger powder
Ginger filling
  • 1 1/2 cups cashew nuts
  • 1 cup pitted dates
  • 1/2 cup cacao butter, melted
  • 1 cup coconut milk
  • 4-5 tsp ground ginger
  • 1 tsp pink Himalayan salt
  • 1/4 cup coconut nectar syrup


  • 1
    Place all the base ingredients into a food processor and process until the mixture comes together.
  • 2
    Pour the mixture into a lined slice tin and press down firmly to create an even base.
  • 3
    Put in the freezer to set while you make the ginger filling.
  • 4
    Place the cashew nuts in a bowl and cover with filtered water. Soak for at least 4 hours or ideally overnight.
  • 5
    Rinse the cashew nuts and place in a high-speed blender.
  • 6
    Place the dates in a bowl and cover with bowling water for 10 minutes to soften. Discard the water and place the dates in the blender with the cashew nuts.
  • 7
    Melt the cacao butter by placing a heat-proof bowl over a pot of boiling water (or use a double boiler). Put the cacao butter in the bowl and melt slowly. Once melted, add to the blender.
  • 8
    Add in the remaining ingredients and process the mixture until smooth and creamy.
  • 9
    Remove the slice base from the freezer and pour the filling over. Spread evenly with a spatula.
  • 10
    Place back in the freezer for at least two hours to set or until fully set. Remove from the freezer and slice into bars.


This slice will keep for up to two weeks in the fridge.