Cashew & Ginger Slice
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • Base
  • 1 cup raw cashew nuts
  • 1 cup dried dates
  • 1 cup desiccated coconut
  • 1 teaspoon ginger powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil, melted
  • Topping
  • 2 cups dried dates
  • 1 cup raw cashew nuts
  • 2 cups water
  • 2 slices fresh ginger
  • ¾ cup coconut oil, melted
  • ½ teaspoon vanilla extract
  • 3 teaspoons ginger powder
  • 3 tablespoons desiccated coconut, garnish
  1. To make the base, place the dates, cashews & coconut in a food processor & whiz until it resembles a fine crumble. Depending on your food processor you may need to do this bit by bit.
  2. Add the ginger powder, vanilla extract and coconut oil, mix all the ingredients together.
  3. Press the base into a slice tin that is lined with baking paper and place in the fridge to set.
  4. To make the topping, place the dates, cashew nuts, water and fresh ginger slices in a saucepan on the stove top over a medium heat and simmer for 15 minutes until the nuts and dates are soft.
  5. Drain any left over water and remove the sliced ginger.
  6. Place the stewed dates and nuts in the food processor. Blend on high until a creamy paste is formed. You may need to scrape the sides down a few times.
  7. Add the coconut oil, vanilla extract and ginger powder. Blend until all ingredients are combined, smooth and creamy.
  8. Pour the topping onto the base and place back in the fridge for 1 hour to set.
  9. Cut the slice into 16 pieces and keep in the fridge until you serve it. Sprinkle a little desiccated coconut over the top of the slice to decorate.
Recipe by Real Food Pledge at