Ginger Munch Slice



Ginger Munch Slice

This Ginger Munch Slice is healthy and simple to make.  The base is chewy and soft, with a silky smooth, velvet ginger topping, infused with notes of vanilla, coconut and honey, so healthy yet so simple.
Its the delicious fudgy afternoon treat when you want something naughty but healthy as it’s made from wholesome ingredients. Perfect for satisfying your sweet tooth without the guilt.
With a food processor you can make this slice in less than 15 minutes, and because it sets in the fridge, you don’t even need to turn the oven on.
Why This Ginger Munch Slice Works
 ·      Its made with whole food ingredients, so no refined flours, sugars or grains and no sugary condensed milk
·      You can easily increase or decrease the level of ginger according to your preferences
·      It makes 10 generous sized portions, or 20 smaller bite sized portions
·      It keeps in the fridge for a week
·      Great for lunchboxes, mid-morning snacks and even works as a dessert
Yes, it makes a delicious dessert, this recipe is great to make ahead, so is perfect for when guests come over - or to treat the kids. Or yourself!
If you are a ginger fan like myself…. It does not last long.
Course Dessert, Snack


Base Crust

  • 2 cups nuts – almonds, walnuts or a mix
  • 1 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup oats, instant or quick
  • 1/2 cup desiccated coconut
  • 1 teaspoon ground ginger

Ginger Topping

  • 1 1/2 cups coconut butter, store bought or recipe link below in notes
  • 1/2 cup honey or maple syrup
  • 1/2 cup cashew (or any other nut or seed) butter
  • 1 tablespoon ground ginger
  • 1 teaspoon vanilla extract

Optional Toppings

  • Chopped crystallised ginger
  • Toasted almonds, chopped


Base Crust

  • Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. A loaf tin is good too  (8.5 x 4.5 inches). You can also use a silicon pan.
    Place almonds into a food processer and process until broken down and crumbly. Add dates, oats, coconut, ground ginger and vanilla extract and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture and different sized “bits” in your slice base crust.
    Press the mixture into the bottom of your pan or dish evenly using a spatula or back of a spoon. Refrigerate while you prepare the ginger topping.

Ginger Topping

  • In a small saucepan, add in the topping ingredients and stir on low heat until everything has dissolved and is well mixed.
    Pour on top of the base, smooth out and put in the fridge to set for around 2 hours.
    Once set, cut into 10 bars, or 20 smaller squares (or your size preference) and serve.
    Keep it in the fridge for up to two weeks or freezer for 3 months.


Here is the recipe for the homemade coconut butter:  Coconut Butter
Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites 

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