Ginger, coconut and almond slice

Ginger slice lovers rejoice! This delicious vegan friendly slice is layered with creamy coconut and topped roasted flake almonds and crystallized ginger.
sweet ginger dessert recipes

Ginger, coconut and almond slice

16 slice



1.Place cashews in a medium bowl; cover with cold water. Stand for 1 hour; drain.
2.Line base and sides of a 23cm square cake pan with baking paper, extending the paper 5cm over the sides.
3.Insert the tip of a small knife into the soft spot on the base of the coconut, using a twisting action. Place coconut over a glass; drain coconut water. (Reserve coconut water for another use). Wrap coconut in a clean towel, break open with a hammer, or by smashing it onto the floor. Spoon out the soft coconut flesh; you should have about ½ cup (90g).
4.Process drained cashews and almond kernels until finely chopped. Add dates, shredded coconut, ¼ cup of the crystallised ginger, ¼ cup of the oil and 1 tablespoon of the syrup; pulse until combined. Press mixture over base of pan. Refrigerate until required.
5.Blend or process fresh coconut, fresh ginger, coconut milk, extract, remaining oil, remaining syrup and ¼ cup of the crystallised ginger until smooth. Pour mixture over biscuit base. Refrigerate overnight.
6.Cut slice into pieces; serve topped with flaked almonds and remaining crystallised ginger.

You will need to start this recipe the day before.


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