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.
- 45 mins preparation
- 1 hr marinating
- Makes 16 slice
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Ingredients
Ginger, coconut and almond slice
- 1 1/2 cup (225g) cashews
- 1 young drinking coconut (1.2kg)
- 1 1/2 cup (240g) almond kernels
- 1 cup (140g) pitted dried dates, chopped coarsely
- 1/2 cup (40g) shredded coconut
- 3/4 cup (165g) crystallised ginger, sliced thinly
- 3/4 cup (180ml) melted coconut oil
- 1/2 cup (125ml) rice malt syrup
- 2 tablespoon finely grated fresh ginger
- 1/2 cup (125ml) coconut milk
- 1 1/2 teaspoon vanilla extract
- 2 tablespoon flaked almonds, roasted
Method
Ginger, coconut and almond slice
- 1Place cashews in a medium bowl; cover with cold water. Stand for 1 hour; drain.
- 2Line base and sides of a 23cm square cake pan with baking paper, extending the paper 5cm over the sides.
- 3Insert 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).
- 4Process 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.
- 5Blend 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.
- 6Cut slice into pieces; serve topped with flaked almonds and remaining crystallised ginger.
Notes
You will need to start this recipe the day before.
