Recipe: Cam’s Ginger Slice (Dairy-Free)

This spicy ginger slice uses coconut cream instead of butter — and honey instead of sugar. 

Words & image: Kristina Jensen

Makes: 20-24 pieces
Time: 40 minutes

My thanks to Cam for allowing me to share a delicious spicy ginger slice that is THE ultimate dairy-free treat. For the base, you can include pumpkin seeds, sunflower seeds, almonds, hazelnuts, walnuts, almonds, pistachios, or macadamias, which you can use raw or roasted.


¾ cup raisins
2½ cups raw or roasted nuts and/or seeds
3cm fresh ginger, grated
100g melted coconut oil
2 tsp baking powder

50g coconut oil
1 tbsp honey
1 tbsp tahini
3-6 tsp ground ginger
200ml coconut cream


Preheat the oven to 180°C. Line a sponge roll tin (20 x 30cm) with baking paper.

Add the raisins, seeds and nuts, grated ginger, coconut oil, and baking powder to a food processor. Whiz until well mixed. Press into the tin and bake for 15 minutes.

To make the topping, put the coconut oil in a small pot on the stove, and add the honey, tahini, and ground ginger – add 3 tsp for mildly spicy, or up to 6 tsp
for very spicy. Bring to a rolling boil.

Add the coconut cream and bring back to a rolling boil. Pour on top of the baked base. Allow to cool, then put in the fridge to set.

More stories you might like:
Business blooming for South Auckland edible flower garden

NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
Discuss This Article

View by Publication

NZ Life and Leisure    NZ Lifestyle Block
Send this to a friend