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
  • Print


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


Ginger, coconut and almond 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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