Skip to content
My Ginger Slice is going to be your new obsession!
serves 10
preparation time 10 minutes
cooking time 25 minutes
set time 2 hours
INGREDIENTS
BASE
5 Medjool dates, pitted
½ cup gluten-free rolled oats
⅔ cup coconut flour
½ cup almond flour or almond meal
¼ cup coconut oil
4 tbsp almond milk (or milk of your choice)
2 tbsp fresh ginger (1 large thumb), grated
1 tsp vanilla extract (optional)
2 tbsp maple syrup pinch of salt
CARAMEL
1 tbsp coconut oil, melted or MCT oil
2 heaped tbsp almond butter
½ tbsp tahini|
4 tbsp maple syrup
1 pinch of sea salt
METHOD
- Preheat the oven to 350°F/175°C and line a loaf tin with baking paper.
- Place the dates in warm water and set aside for a couple of minutes while you prep the base.
- Blend the rolled oats, coconut flour and almond flour in a food processor or blender and pulse until the base becomes a biscuit-like texture. Don't pulse for too long as you want to keep the textured bits from the oats in the mix.
- Strain the water from the dates and mash them up with a fork so they become smooth and sticky. You can also chop them finely with a knife if you're finding them hard to mash.
- Transfer mixture into a bowl and add the remaining base ingredients. Stir until mixture becomes doughy and slightly moist. If it's too dry, add more coconut oil.
- Add the mixture into the baking tray and press firmly to create the base. This needs to be even, so use the back of a spoon to flatten it. Place in the oven and bake for 20-25 minutes.
- While your base is baking, make your caramel by adding all caramel ingredients into a cup and stir well. You want it to become sticky and have a caramel consistency, so stir it vigorously. You might even get a little arm workout! If you need to make it thicker, add more almond butter.
- Once the base is cooked, allow it to sit for a couple of minutes, then add the caramel on top. Place in the freezer for 2 hours or overnight.
- Take the slice out of the freezer, let it sit for a couple of minutes (or longer if you've left it overnight) before slicing.
- Once sliced, place in an airtight container in the fridge for 3-5 days or keep in the freezer for 5-7 days.
*JACQU'S TIP If you don't have a food processor, blend the dry base ingredients first, then combine and mix the wet ingredients in a bowl with the blended dry ingredients. I also like having MCT oil (liquid coconut oil) as a pantry staple as you don't need to melt it down when adding it to recipes.