No-Bake Ginger Slice

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15 Comments

  1. I don’t use maple syrup as a rule. Do you think rice malt syrup. Would work in this recipe? Looks delicious and very reminiscent of NZ ginger slice. 🙏🥰
    Jane

  2. I made this yesterday and it was delicious!!

    I actually didn’t have enough maple and used 1/3 date syrup to make up the difference and it was soo good!!

    I also chucked in some chopped crystallised ginger as well for extra flavour

  3. Hi, is there something I could use instead of coconut butter. I am also intolerant to oats so I can’t use it as substitute. Its just that I am making this for someone who is quite cautious of coconut. A bit of coconut oil is ok for the rest of recipe

  4. Hi there, I’m just wondering what consistency the topping is meant to have once combined? Mine seemed to seperate a lot with half being runny and watery and then the rest being a nut butter like consistency?

    1. Hi Laura, you might have over-stirred it. It will probably set a little separated with the oil sitting on top. The consistency should be a little more combined like it is in the video of this recipe. Please let me know how it turned out after you set it in the fridge.

    2. Thank you for your reply! 🙂 yes I possibly did over stir. When I poured the topping on I panicked slightly and give it a head start to set in the freezer before moving to the refrigerator. I can confirm it still turned out amazing and I don’t think the separation ruined the outcome at all! Definitely will be making these regularly.

  5. Creamy delicious and tasty!
    I love ginger slice, but always found it to be too sweet. I came across this recipe and decided to give it a try. As I prefer vegan treats as they are so nourishing. This by far wins the ginger slice award. It’s better than the original. I’ll be making this over and over again. So simple. So delicious and so nourishing. Thank you so much. ❤️❤️❤️