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Home » Plant-Based Recipes » Raw Ginger Slice - A New Zealand Classic

Raw Ginger Slice - A New Zealand Classic

Published: Jul 17, 2015 · Modified: Nov 29, 2019 by Lauren Glucina • Naturopath, Nutritionist

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Ginger slice is an absolute Kiwi classic. This recipe has had a whole foods makeover, and is entirely raw and plant-based. No flour, butter or icing sugar.

Updated November 2019. First published July 2015.

Raw Ginger Slice

Good old Ginger Slice, aka Ginger Crunch, is as Kiwi as it gets. I grew up eating Nana’s spicy, crunchy, sweet rendition, and was just thinking of her the other day.

She had a funny old habit of punching you hard in the arm while she talked. Famous in our family for her ginger slice, raisin squares, plum sauce, and pasta with gravy.

As soon as Nan and her baking came to mind, my mouth started to water so I knew I had to give her old recipe a bit of a once-over.

[bctt tweet="No-bake Ginger Slice – a Kiwi favourite with a healthy makeover. Spicy, crunchy and buttery – find it here." username="laurenglucina"]

Squares of ginger slice on a wooden board ready to enjoy

What is Ginger Slice?

Ginger slice, my global friends, is an absolute New Zealand icon! Squares of fudgy, spicy, buttery icing on a shortbread crust. It’s up there with Louise slice, lolly cake, lamingtons and date scones.

It’s still today sold in all good cafes and bakeries – and features in our world-famous in New Zealand Edmonds ‘Sure to Rise’ Cookery Book, which is no doubt where Nan got her recipe from. That book has been passed down through generations since it first was published in 1908! Jeepers.

Healthy Ginger Slice, My Way

Of course – time for a plant-based makeover. And might I say – I’ve knocked the freaking socks off this recipe, it’s hand on heart as good as the OG – perhaps even better!

This raw ginger slice is made without any of the traditional ingredients, save for the ground ginger. That means no butter, white flour, refined sugar, icing sugar or the highly processed, sugar-laden golden syrup.

I’d say almost any recipe like this can easily be made over using more conscious and whole food ingredients.

Perhaps the easiest swap is the golden syrup for maple syrup. We used to love pouring sticky golden syrup over pancakes as kids, on special occasions.

It is terrible stuff though – made from refined sugar cane, sometimes with the addition of acid. Maple syrup is far less processed. It is tapped from the Maple tree, boiled down to a syrup, then the water is evaporated off.

Due to the minimal processing, the syrup is still left with a variety of nutritious minerals, notably manganese and zinc, and a small amount of iron, calcium and potassium.

Coconut nectar may be another nice alternative to maple syrup – however – I find that there is a huge taste variant between brands. Some only taste mildly sweet, whereas others have a distinct, caramel-toffee like flavour – it all depends on where the product has been harvested.

For this reason, and for a recipe that really depends on that strong sweetness, I think maple syrup is the more reliable option (by the way, when I can get it, my personal favourite of the coconut nectar brands is made by Loving Earth and harvested from Java, Indonesia).

This Raw Ginger Slice is still most definitely a ‘sometimes’ treat, but it tastes incredible!

Ginger – the Medicinal Spice in your Pantry

The reason I love this slice so much – is that it’s packed full of ground ginger root powder, which has some pretty incredible therapeutic benefits.

Ginger has carminative effects (reduces gas and intestinal pain), is anti-emetic (fancy term for anti-nausea), a digestive and circulatory stimulant, anti-spasmodic, anti-inflammatory, and diaphoretic (induces sweating).

Ginger is helpful to…

  • Ease nausea and vomiting
  • Warm your body temperature and help break a fever (pair with yarrow and elderflower and take as a tea)
  • Reduce pain and inflammation
  • Ease indigestion, gas and spasms in the gut, while promoting gut motility
  • Ease painful periods

Close up of squares of ginger crunch arranged on a tray

How to Make this Raw Ginger Crunch Recipe

Easy as mate.

  1. To make the shortbread crust, pulse coconut flakes, cashews, softened coconut butter, pure maple syrup, ginger powder and sea salt in a food processor until well combined.
  2. Press the mixture into a 9inch square cake tin lined with baking paper, and even out the surface (critical – we want nice layers!).
  3. To make the fudgy ginger icing, blend softened coconut butter with maple syrup and ginger – then use a spatula to spread it evenly over the base.
  4. Set in the freezer – then cut into cubes ready to enjoy!

Raw-Ginger-SliceRaw-Ginger-Slice-7

Ginger Crunch Perfection

A few hot tips to make sure this is truly the best ginger crunch recipe you’ll ever try:

  • Be sure to use ginger powder, not fresh ginger. Fresh ginger obviously contains some water, so to ensure your recipe doesn’t separate out, stick with dried
  • Check the expiry date on your ginger powder – if its old, it won’t turn out (zero flavour)
  • You can add a drop or two (max) of doTERRA Ginger essential oil to really make the flavour pop
  • Crystalised ginger is probably not going to work – you want uniform flavour rather than small chunks / bursts of ginger
  • Coconut flakes or chips are preferable to desiccated or threaded coconut – I find them to be fresher, and crunchier. This helps the base achieve that biscuit-like, shortbread texture
  • There is no substitute for coconut butter sorry, though if you have time up your sleeve, you can make your own, by blending desiccated coconut for 10-15 minutes until completely smooth. Please don’t try and use coconut oil instead – it will be a slushy oily mess
  • If your coconut butter is rock hard, stand the jar in a shallow pot filled with hot water to soften
  • You can keep this in an airtight container on the bench, or in the fridge/freezer

Update: I think this is perhaps my most shared recipe across social media - and I've seen so many renditions of it over on instagram - you really must try it!

Raw-Ginger-Slice-14

If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram, Facebook or Pinterest to see more of my everyday recipes and wellness tips.

If you’d like to chat with me about essential oils, or book in a class, you can do that here. If you’re after a Naturopathic consult, read more here.

📖Recipe

Close up of a stack of homemade healthier raw ginger slices

Raw Ginger Slice

Naturopath Lauren Glucina
Ginger slice is a Kiwi classic. This recipe has had a whole foods make over, and is entirely raw and plant-based. Gluten and refined sugar free. Makes 16 large or 32 small slices.
4.60 from 10 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Total Time 25 minutes mins
Course Sweet
Cuisine Raw, Vegan
Servings 16
Calories 280 kcal

Ingredients
  

BASE:

  • 2 cups coconut flakes
  • 1 ½ cups cashews
  • ¼ cup + 2 tablespoons coconut butter softened
  • 2 tablespoons 100% pure maple syrup
  • 1 teaspoon ginger powder ensure it is fresh
  • small pinch fine sea salt

ICING:

  • 2/3 cup coconut butter softened
  • ½ cup 100% pure maple syrup
  • 2 tablespoons ginger powder

Instructions
 

BASE:

  • Place all ingredients in a food processor and whizz till very well combined.
  • Press the mixture into a 9 inch tin lined with baking paper and even out the surface.

ICING:

  • Blend all ingredients on high till smooth.

ASSEMBLY:

  • Spread the icing evenly over the base.
  • Set in the freezer.
  • Cut into small squares or bars to serve (these are lovely and rich, I’m sure you’ll be happy with a smaller sized portion).

Notes

  • Be sure to use ginger powder, not fresh ginger. Fresh ginger obviously contains some water, so to ensure your recipe doesn’t separate out, stick with dried
  • Check the expiry date on your ginger powder – if its old, it won’t turn out (zero flavour)
  • You can add a drop or two (max) of doTERRA Ginger essential oil to really make the flavour pop
  • Crystalised ginger is probably not going to work – you want uniform flavor rather than small chunks / bursts of ginger
  • Coconut flakes or chips are preferable to desiccated or threaded coconut – I find them to be fresher, and crunchier. This helps the base achieve that biscuit-like, shortbread texture
  • There is no substitute for coconut butter sorry, though if you have time up your sleeve, you can make your own, by blending desiccated coconut for 10-15 minutes until completely smooth. Please don’t try and use coconut oil instead – it will be a slushy oily mess
  • If your coconut butter is rock hard, stand the jar in a shallow pot filled with hot water to soften
  • You can keep this in an airtight container on the bench, or in the fridge/freezer
  • Nutrition panel is an estimate only
 

Nutrition

Calories: 280kcalCarbohydrates: 19gProtein: 4gFat: 22gSaturated Fat: 15gSodium: 5mgFiber: 6gSugar: 10g
Keyword Ginger Crunch, Ginger Slice
Tried this recipe?Let us know how it was!

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About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

Reader Interactions

Comments

  1. Mikayla Brorens

    October 01, 2019 at 3:36 am

    Can I substitute the coconut butter for coconut oil? These will be stored in the fridge personally if that changes anything.

    Reply
    • Ascension Kitchen

      October 01, 2019 at 3:36 am

      Hi Mikayla, no I don't think so, coconut butter lends some sweetness and it has a totally different texture. You can make your own by blending desiccated coconut in a food processor until its creamy - can be cheaper than purchasing ready made. Hope you enjoy the recipe 🙂

      Reply
  2. Raewyn Davy

    October 01, 2019 at 3:36 am

    Would it work if I swap out the maple syrup with rice malt syrup?

    Reply
    • Ascension Kitchen

      October 01, 2019 at 3:36 am

      Hey Raewyn, possibly, I can't guarantee! I don't think it would be as sweet, and RMS is quite a bit more viscous. Let me know how you get on if you try it?

      Reply
  3. Allyson McKay

    October 01, 2019 at 3:37 am

    Just made it. Is delish! Since I'm low carb/keto I swapped out the maple syrup with 30 drops of pure monkfruit extract and added 30ml of coconut oil in the base and 2 heaped dessert spoons of monkfruit powder and added 15ml of coconut oil with about 30ml of water in the base. Looking at your photo I think I blended my base less than you. I did a mixture of coconut flakes and dessicated coconut cos that's all I had. I froze to cool quickly but it needs to be fridge temperature because it's very crunchy and hard to slice. Thank you for a great raw treat!

    Reply
  4. Hayley Johnson

    May 11, 2017 at 8:10 am

    Is there an alternative for the coconut butter?

    Reply
    • Ascension Kitchen

      May 11, 2017 at 8:31 am

      Hi Hayley, sorry no I can't think of one

      Reply
  5. Lifeandlentils

    May 13, 2016 at 4:45 pm

    Loved this! Tweaked it a little using Brown Rice Malt Syrup instead of Maple to make in Fructose free. And used a mix of almonds, brazil and cashews.

    Reply
    • Ascension Kitchen

      May 13, 2016 at 7:13 pm

      That sounds amazing! And super healthy 🙂

      Reply
  6. Suz

    December 17, 2015 at 4:40 pm

    OMG yum, can these be frozen? I'll try and make some tonight.

    Reply
    • Lauren Glucina

      December 17, 2015 at 6:32 pm

      Sure I don't see why not, let me know how you like them! Lx

      Reply
      • Suz

        December 21, 2015 at 10:31 pm

        Will do 🙂 do you think I can make the base in the vitamin blender? We don't have a food processor at the moment. Made peppermint slice and it was amazing! Didn't have as much white filling. I'll try adding more cashews to the mix next time xx

        Reply
        • Lauren Glucina

          December 22, 2015 at 9:52 am

          Hmm.. I think if you did that it might end up more of a butter texture than a biscuit... but if you try it successfully let me know!

  7. Georgia Harding

    November 17, 2015 at 1:22 pm

    Yum!

    Reply
  8. The merrymaker sisters

    November 17, 2015 at 10:06 am

    So preeeeeetty! xoxox

    Reply
  9. Charlie Proud

    July 19, 2015 at 5:46 pm

    Just made this today - absolutely divine! Thank you again Lauren for another delicious healthy treat!

    Reply
    • Lauren Glucina

      July 21, 2015 at 8:06 pm

      Amazing! So glad you enjoyed it!

      Reply
  10. Gail E Dawson

    July 18, 2015 at 7:55 am

    I would love an easy to print set up for these. This one is on my to-do list. I love ginger.

    Reply
    • Lauren Glucina

      July 18, 2015 at 8:10 pm

      Hi Gail - I will look into that - great idea 🙂 Hope you enjoy the recipe

      Reply
      • Kirsten Taylor Brook

        July 19, 2015 at 8:51 pm

        Where do i get coconut butter from in south australia?

        Reply
        • Lauren Glucina

          July 21, 2015 at 8:07 pm

          Hi Kirsten - try your local organic foods store or natural foods store, I'm sure I've even seen it available at Harris Farms, otherwise try Loving Earth (I think their product is called coconut paste) x

  11. Natasha Tier (abowlerhat)

    July 17, 2015 at 11:22 am

    Could you use fresh ginger instead of powder?

    Reply
    • Lauren Glucina

      July 18, 2015 at 8:07 pm

      Hi Natasha, I made the icing several times trying to perfect it, in my initial attempt, I used fresh ginger, but because it naturally contains water, I found that after blending it with the coconut butter (which naturally contains coconut oil) there was some separation. It still tasted lovely but didn't look as nice, and there was some liquid that needed to be drained off. I used a good quality organic ground ginger and found the flavour worked really well. Lx

      Reply
      • Natasha Tier (abowlerhat)

        July 19, 2015 at 5:49 am

        Thanks for the reply Lauren! Good to know. 🙂

        Reply
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ABOUT

I'm Lauren Glucina, a New Zealand based Naturopath, Medical Herbalist and Nutritionist. My main goal is to empower you to connect with the healing power of Nature. I've been sharing plant-based recipes, natural remedies and health articles here since 2012.

If you're here, you're not here by mistake. You're ready to put your physical, emotional and spiritual health first. Welcome!

BNatMed, AdDip NutMed, BCS.

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