I know it can be hard to imagine a delicious, satisfying sweet that may not contain chocolate or fruit, but this no-bake ginger slice will certainly win you over, trust me!
After scrolling through Pinterest one day, I was looking for some inspiration for developing a dessert recipe that was quick to make and that didn’t require an oven. Because, you know, sometimes it’s nice to not have to turn it on. I also wasn’t really interested in a raw style dessert, even though I’ve got plenty of those!
The other great reason to not use an oven is when it’s boiling outside and you want something to treat yourself with. I don’t know about you, but the last thing I want to do is turn the oven on when it already feels like an oven inside!
Through my exploring, I quickly realised that a ginger crunch is a New Zealand traditional recipe. It has been passed down through generations and you can find it at most cafes. So if you want to transport yourself to a cafe in New Zealand, this no-bake ginger slice will definitely do the trick!
I’ve used ginger slice and ginger crunch interchangeably as they are pretty much the same thing. I didn’t call mine a ginger crunch, well, because there is no “crunch” to it. I don’t believe others have “the crunch” either based on the ingredients that they’re using, but I’ve chosen to stick to something that seemed a little more authentic.
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Even though I was inspired by their traditional ginger crunch recipe, I wanted to create a much healthier version. Mine is free from white flour, butter, icing sugar, golden syrup, and refined sugars. I instead picked to sweeten it with Medjool dates and pure maple syrup. They are much healthier alternatives, as well as full of added health benefits.
Speaking of health benefits…
The health benefits of ginger
This ginger slice has a decent amount of ginger powder in it. You might be wondering what the health benefits of ginger are?
Here is a nice list to get you feeling oh so excited for these!
- Can help with nausea and morning sickness
- It may reduce muscle pain and soreness
- Has been known to be a healthy anti-inflammatory
- Can assist in reducing blood sugars
- Has been known to reduce period cramps and pain
- It may help to reduce cholesterol
- The active ingredients in ginger can help to fight infections (great for when you feel like you’re coming down with something, try my immune-boosting herbal tea)
- Can improve brain function
- It can also stimulate digestion
Need I say more? You’ll be running to your cupboard to start making these in no time!
Can I use fresh ginger instead of ground ginger?
You can, the only thing to consider is that fresh ginger naturally has water in it, unlike dried ginger. This means that when you mix it in with the coconut butter (an oil) it will separate. If you don’t mind that, then go for it!
I would, however, still choose to use ground ginger to get that beautiful silky, caramelly consistency.
Since I haven’t tried it with fresh ginger, I would suggest you start off with 1:1 ratio to the dried ginger and go from there.
Can’t find coconut butter?
In a food processor, add in equal parts desiccated coconut and coconut oil and blend until you reach a nice creamy consistency. That’s it! How easy is that?
If you make more, you can use it in your morning smoothie, porridge or in your curry.
Even if you’re not head over heels for ginger, try this recipe. Trust me, you’ll love it. You can always reduce the intensity of it by adding a little less and experiment to see how strong you like it.
This no-bake ginger slice is the perfect fudgy afternoon treat when you want something naughty but also healthy as it's made from wholesome ingredients.
- 4 pitted Medjool dates
- ½ cup GF rolled oats*
- ½ cup almond flour or meal**
- 2/3 cup desiccated coconut
- 3 tbsp coconut oil
- 2 tbsp ground ginger
- 1 tsp vanilla extract (optional)
- 2 tbsp maple syrup
- Pinch of salt
- 1.5 cups coconut butter*
- ¾ cup maple syrup
- ⅓ cup almond butter**
- 1.5 tbsp ground ginger
- In a food processor, add in all the base ingredients and pulse until the mixture starts to bind. I like to get it a little chunky so I don't pulse it too much.
- Turn into a lined loaf tin or small baking dish with baking paper and press down evenly with your fingers. If you want it nice and even, I use the back of a silicone spatula to even it out. Set aside in the fridge.
- In a small saucepan, add in the fudge ingredients and stir on low heat until everything has dissolved and is well mixed.
- Pour on top of the base and put in the fridge to set for around 2 hours.
- Once set, cut into squares and serves.
- Keep it in the fridge for up to two weeks or freezer for 3 months.
* If you don't have access to certified gluten-free oats and want to swap them out, you can use activated buckwheat in their place.
* If you can't find coconut butter, just blend half/half desiccated coconut and coconut oil until you get a nice creamy consistency. As mentioned above.
** If you would like to make this slice nut-free, replace the almond flour/meal with just more oats and the almond butter for tahini or sunflower butter.
You’ll also love:
- 3-Ingredient Chocolate Puffed Rice Slice
- Rose and Chocolate Raw Slice
- Raw Vegan Zesty Lemon Slice
- Rose and Pistachio Rice Pudding
- Chocolate Chia Seed Pudding With Cashew Cream
Interested in more recipes?
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