Cashew Ginger Slice


Ginger slice is a kiwi classic that can be found in almost all bakeries around the country so it made sense to create a healthy version. This cashew ginger slice is sweetened naturally with dates and the base is made from nuts and seeds instead of white flour, making it gluten free. This creation is so delicious that you wouldn't know it was actually healthy. The base is sweet and chewy with a subtle hint of ginger and the topping is bursting with flavour.

Ginger is fantastic for digestion, boosting circulation and warming the body. Serve this slice with a cup of herbal tea.


Base2 cups of raw cashews 200 grams of pumpkin seeds 1 cup of dates 2 tablespoons of butter Pinch of salt 2 teaspoons of ground ginger


3 tablespoons of coconut oil 2 tablespoons of honey 2 teaspoons of ground ginger 1 teaspoon of vanilla


1. In food processor, blend the cashew nuts and pumpkin seeds until fine.  Add the dates, butter, salt and ginger. Blend until well combined and almost smooth.

2. Line a baking tray with baking paper and press the base mixture into tray evenly.

3. In a small saucepan, melt the honey, and coconut.  Make sure the pan is on a low heat.  Add the ginger and vanilla and combine well.  Take pan off the heat and mix topping until it becomes thick.

4. Pour the topping over the base, and ensure it is spread evenly.  Place into the freezer for at least 3 hours before serving.  This slice does need to be kept in the fridge as the topping does melt in room temperature.


Libby xx