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Ginger Slice

Yields20 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

With a crunchy base and creamy top, this ginger slice is the perfect mid-morning or mid-afternoon snack with a cup of tea or coffee!

 0.75 cup coconut flour
 1 tsp Changing Habits Ginger Powder
 3 tbsp maple syrup
 1 tsp vanilla essence
 0.5 cup peanut butter
 0.5 tbsp coconut oil
 0.75 cup cashews (soaked in filtered water for 4+ hours)
 0.3 cup coconut cream
 3 tbsp maple syrup (add more if you would like it sweeter)
 5 tsp Changing Habits Ginger Powder
 1 tsp vanilla essence

Soak the cashews in filtered water for 4+ hours.


Combine all base ingredients in a food processor/Thermomix and blitz until it creates a fine consistency but is slightly sticky. If it is too dry add a little more peanut butter or maple syrup.


Pour the base ingredients into a lined loaf tin (approximately 8 x 4 inches). Press down with the back of a spoon until the mixture is evenly distributed to create the base. Place in the refrigerator for about 5-10 minutes and then remove and flatten again with the back of a spoon. Return to the refrigerator.


Place all top ingredients in a Thermomix or food processor. Blitz until smooth and creamy with no lumps (you may need to add a couple of tablespoons of water to make it creamier).


Remove the base from the fridge and spoon the top mixture onto the base until evenly distributed. Place in the freezer to set for around 15 minutes, remove and cut into small pieces. Store in the refrigerator.

Nutrition Facts

Servings 20