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Raw Gingerbread Slice

Uncategorized Dec 17, 2020

One week until Christmas Eve - woohoo! Who's excited?! We've been  enjoying this very delicious Raw Gingerbread Slice at our home. It's super creamy, and also very rich - you'll only need a small slither of a slice to be satisfied.




  • 4 pitted Medjool dates
  • ½ cup GF rolled oats
  • ½ cup almond flour or meal
  • 2/3 cup desiccated coconut
  • 3 tbsp coconut oil
  • 2 tbsp ground ginger
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • Pinch of salt


  • ¾ cups coconut oil
  • ¾ cup desiccated coconut
  • ¾ cup maple syrup
  • ⅓ cup peanut butter
  • 1.5 tbsp ground ginger


  1. In a food processor, add in all the base ingredients and pulse until the mixture starts to bind.
  2. Turn into a lined loaf tin or small baking dish with baking paper and press down evenly with your fingers. Set aside in the fridge.
  3. Next make the fudge. Add coconut oil and desiccated coconut to your blender and blend until it forms a creamy texture. Add in remaining ingredients and blend until smooth.
  4. Pour on top of the base and put in the fridge to set for around 2 hours.
  5. Once set, cut into squares and serve.
  6. Keep it in the fridge for up to two weeks or freezer for 3 months.

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