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.
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