Ginger Slice

ginger slice



1 cup of almond flour
1 cup of cashew nuts
1 cup of shredded coconut
1 cup of dried apricots (diced finely)
1 cup of dates (soaked in hot water for 10 minutes and drained)
1 tablespoon of lemon juice
2 teaspoons of crushed ginger
¼ cup of coconut oil (melted)


¾ cup of coconut butter (melted)
½ cup of coconut oil (melted)
½ cup of Pic’s cashew butter
1 tablespoon of coconut sugar
1 tablespoon of lemon juice
3 tablespoons of crushed ginger


This recipe takes a little bit of preparation, but it is worth the wait!

First up you need to prepare the base and leave that to set. To prepare the base…

Mix cashews and almond flour in blender.

When the dates have been soaked and drained, add the remaining base ingredients and blend until mixture sticks together nicely.

Press firmly and evenly into a slice tin and place in the freezer to set and leave for at least 3-4 hours (use baking paper to allow easy removal).

Put all of the filling ingredients in your blender and mix until you get a very smooth consistency. When melting the coconut butter be careful as it burns easily (I go 30 seconds in the microwave). 

Pour the filling over the set base and chill in the freezer for at least 4 hours. 

Remove from freezer and leave for 10 minutes to soften before slicing and serving.