This no-bake ginger slice is the perfect fudgy afternoon treat when you want something naughty but healthy as it’s made from wholesome ingredients.
- 4 Medjool dates, pitted
- ½ cup / 40 g gluten-free rolled oats*
- ½ cup / 50g almond flour or meal*
- 2/3 cup desiccated coconut
- 3 tablespoons coconut oil
- 2 tabelspoons ground ginger
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons maple syrup
- Pinch of salt
- 1½ cups / 380g coconut butter*
- ¾ cup / 240ml maple syrup
- ⅓ cup almond butter*
- 1½ tablespoons 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 serve.
- Keep it in the fridge for up to two weeks or freezer for 3 months.
Oats: 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.
Almond meal/flour and butter: If you would like to make this slice nut-free, replace the almond flour/meal with more oats and the almond butter for tahini or sunflower butter.
Coconut butter: 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.
- Diet: Vegan