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.


  1. 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.
  2. Press into a lined baking tin, and place in the freezer to set for 1 hour.
  3. 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.
  4. Spread over the base, sprinkle with pistachios and place in the freezer to set.
  5. Cut into bars and serve.

Quick Tip
If you’re icing doesn’t come together, stream in coconut milk until the icing reaches a creamy but thick consistency.

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