Raw Coconut Ginger Slice
This raw slice puts a healthy twist on classic ginger crunch, with no refined sugar and lots of texture. The perfect 3pm treat!
Prep Time: 60 Minutes Cook Time: 0 Minutes Serves: 8-10
2 1/2 cup rolled oats (we love Alison’s Pantry)
2 cups + 3 cups desiccated coconut
2 1/2 cups dates, soaked in warm water for 30 minutes (we love Alison’s Pantry)
1/2 cup + 3 tbsp melted extra virgin coconut oil (we love Olivado)
1 tbsp + 2 tsp ground ginger
2 tbsp fresh ginger, finely minced
1 tbsp coconut sugar
¼ cup pistachios, shelled and roughly chopped (we love Alison’s Pantry)
We used our Le Creuset Nonstick Square Cake Pan to make this slice.
- In a food processor, blitz the oats and coconut until they reach a fine texture. Add in the soaked dates, ½ cup melted coconut oil, 1 tsp ground ginger and a pinch of sea salt. Process until well combined, and the mixture comes together.
- Press into a lined baking tin, and place in the freezer to set for 1 hour.
- To make the topping, add the remaining coconut and coconut oil to a food processor. Blend until it reaches a liquid consistency. Add the remaining ground ginger, fresh ginger, coconut sugar and a pinch of sea salt, and blend until just combined.
- Spread over the base, sprinkle with pistachios and place in the freezer to set.
- Cut into bars and serve.
If you’re icing doesn’t come together, stream in coconut milk until the icing reaches a creamy but thick consistency.