Ginger Slice

Remember when you were a kid and Mum n Dad (or perhaps Grandparents) would bring out the Ginger Slice. Hard biscuit base and sweet, sweet sugary topping so full of ginger flavour. Were you a fan? Or not really. I know I was and it’s still a favourite in our family today. Well here’s a version that you just might like. Softer chewy ginger nut base with a ginger caramel top. A little piece of Heaven in your mouth :)  Enjoy. With Love and Gratitude, Chelle xx

Base Ingredients:

¾ cup Almonds

¾ cup Macadamias

1 cup Raisins

6 teaspoons ground ginger

1 teaspoon cinnamon

Method:

Put all ingredients for the base into a food processor and blix until the mix becomes really sticky. Tip out into a tray lined with baking paper and press firmly to form the base. Put aside while you make the topping. Can be placed in the fridge but not necessary.

Ginger Topping Ingredients:

1/3 cup Tahini

1/3 cup Maple Syrup

1/3 cup soft Coconut Butter *

1 teaspoon vanilla extract

3 teaspoons ground ginger

1 teaspoon ground cardamon

Pinch Salt

Method:

Place all ingredients into a bowl and whisk until everything is well combined. Mixture will thicken as you continue to beat it. Make sure that all the coconut butter is mixed in as you may get little white lumps of the coconut butter in the mix. I find it easier to use a flat bladed knife to squash the lumps against the side of the bowl. Keep doing this until they are all gone.

When everything is completely combined then pout the caramel over the top of the nut base and place in the fridge or freezer to harden. Using coconut butter instead of coconut oil will mean the caramel will stay firmer when you remove from the fridge to serve.

Cut into pieces of your desired size to serve. Store in the fridge.

* I use the Banaban brand of Coconut Butter produced by Nature Pacific. You can purchase this through their website or direct from their shop in Burleigh

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