Ginger slice (paleo style).

I made some rather amazing ginger crunch to see me through my refined sugar free week. I love experimenting and trying different recipes out, this one is a slight adaptation (basically just more ginger) from an amazing food blog Petite Kitchen. Taking time to make and have healthy (well, healthier) versions of our favourite treats is a great way to have the perfect thing on hand when a craving kicks in. I promise, a slice of this will 100% satisfy that sweet tooth and although (as with everything) it’s still a treat and wolfing down 20 slice won’t do you or your digestive system any favours, a few squares after your evening meal won’t have you feeling guilty at all.


The base:

  • 2 cups cashews
  • 1 cup dates (pitted)
  • 2 tbsp water
  • 2 tsp ground ginger

The icing:

  • 3 heaped tbsp coconut oil
  • 1 heaped tbsp honey
  • 4 tsp ground ginger


Pre-heat the oven to 160°C. Grease or line a slice tin (I just used a cake tin because I don’t have a slice tin).

I roasted raw cashews because I find most store bought roasted cashews come with heaps of added salt that is not to my taste. Feel free to do the same, or use store bought roasted if you like them, or hell even plain raw works too! Blend these in a food processor with your pitted dates, water and ginger (until it starts to look dough like).

Push this base mixture into your greased/baking papered tray (try to get it even).

Bake the base in the oven at 160°C until golden (this took me about 15 minutes, but keep an eye on yours as times can vary). Leave to cool completely.


In pot on the stove, mix all of your icing ingredients (coconut oil, honey and ginger). Heat slowly on a low temperature until the honey is just getting soft (the coconut oil should be fully melted), remove from the heat and whisk. After a minute or two the icing should become thick (sort of like caramel like).

Spread the icing on top of your cooled base and pop in the fridge for 1 to 2 hours to set completely.

Remove from the fridge – slice and enjoy!


Nb These tasty treats are best kept in the fridge and stored with baking paper to separate them (as they can get sticky).


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Blog at

%d bloggers like this: