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No-Bake Ginger Slice

No-Bake Ginger Slice (GF and Vegan)


  • Author: Maša Ofei
  • Prep Time: 30 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 10 slices

Description

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.


Ingredients

Base:

  • 4 Medjool datespitted 
  • 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

Fudge:

  • 1½ cups / 380g coconut butter*
  • ¾ cup / 240ml maple syrup
  • ⅓ cup almond butter*
  • 1½ tablespoons ground ginger

Instructions

  1. 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.
  2. 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.
  3. In a small saucepan, add in the fudge ingredients and stir on low heat until everything has dissolved and is well mixed.
  4. Pour on top of the base and put in the fridge to set for around 2 hours.
  5. Once set, cut into squares and serve.
  6. Keep it in the fridge for up to two weeks or freezer for 3 months.

Notes

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