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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
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Prep Time 25 minutes
Total Time 25 minutes
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
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