Vegan Ginger Slice
Indulge in the delightful warmth of a **Vegan Ginger Slice**, a perfect treat for both ginger lovers and those seeking a plant-based dessert! This recipe combines a hearty oat and almond flour base infused with fresh and ground ginger, delivering bold, aromatic flavors in every bite. Sweetened with maple syrup and coconut oil, the slice is finished with a luscious coconut cream topping, balanced with vanilla for a creamy, melt-in-your-mouth texture. Easy to prepare in under an hour, this dairy-free and gluten-free dessert is ideal for serving at gatherings or enjoying as a guilt-free snack. Refrigerated to perfection, these spiced squares offer layers of comforting sweetness, making them a standout addition to your vegan dessert repertoire.
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Recipe Information
Ingredients
- 200 grams Rolled oats
- 100 grams Almond flour
- 100 grams Coconut oil
- 100 ml Maple syrup
- 3 tablespoons Fresh ginger, grated
- 1 teaspoon Baking powder
- 2 teaspoons Ground ginger
- 0.5 teaspoon Salt
- 200 ml Coconut cream
- 150 grams Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9 inch square baking tin with parchment paper.
In a large mixing bowl, combine the rolled oats, almond flour, grated fresh ginger, ground ginger, baking powder, and salt.
Melt the coconut oil gently in a saucepan or microwave. Once melted, mix it with the maple syrup until well combined.
Pour the coconut oil and maple syrup mixture into the dry ingredients and mix thoroughly until the mixture is well combined and crumbly.
Press the mixture evenly into the prepared baking tin to form the base layer. Make sure to compact it well with the back of a spoon or your hands.
Bake the base in the preheated oven for 20-25 minutes or until it is golden brown.
While the base is baking, prepare the topping by whisking together the coconut cream, powdered sugar, and vanilla extract until smooth and well blended.
Once the base is baked and cooled slightly, spread the coconut cream mixture evenly over the top.
Place the ginger slice in the refrigerator to set for at least 2 hours or until firm.
Once set, remove the slice from the tin and cut into 16 squares.
Store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
3921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 507.9 g | 185% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 342.8 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
