Dark Chocolate & Ginger Slice

By Lilian Dikmans


My Great Aunt used to make a chocolate ginger slice. I remember standing in her kitchen when I was little, eating some with her and deciding that I liked dark chocolate.

I remember my Mum loving the slice too. So for her birthday, I wanted to make her something similar (swapping in some healthier ingredients).

I’m not sure whether my Great Aunt had a recipe for her slice so I’ve just gone by what I remember. My version is gluten-free and vegan.

I’ve used crystallised ginger in my recipe, so it’s not totally sugar-free, but I’ve balanced it with good fats and kept additional sweeteners to a minimum. It’s meant as a treat.

12 pieces

Prep time
20 mins

Cook time
1 hour chilling


For the base

  • 1/2 cup raw cashew nuts
  • 1/2 cup rolled oats
  • 2 x 20ml tablespoons raw cacao powder
  • 1/2 cup unsweetened desiccated coconut
  • Pinch of fine sea salt
  • 1 x 20ml tablespoon rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil, melted

For the ginger layer

  • 1 cup crystallised ginger

For the chocolate topping

  • 100g dark (85% cocoa) chocolate
  • 2 x 20ml tablespoons extra virgin coconut oil, melted


  • 1
    Line a 10 x 16cm container with baking paper or cling film. Pulse the crystallised ginger in a food processor until it turns into a paste. Set aside.
  • 2
    To make the base, process the cashews, oats and desiccated coconut in a food processor until you get fine crumbs. Add the cacao powder and sea salt and process to combine. Add the rice malt syrup and coconut oil and process until well combined.
  • 3
    Press the mixture into the prepared container and leave in the fridge to set.
  • 4
    Once the base is set, spread the ginger paste over the top with the back of a spoon to form an even layer.
  • 5
    To make the chocolate topping, break the chocolate into little pieces in a bowl and melt (using a double boiler or in the microwave). Stir the melted coconut oil into the melted chocolate until well combined, then pour the mixture over the ginger layer and leave in the fridge to set.
  • 6
    Once the chocolate layer is set, remove the slice from the container and cut into pieces. Store in an airtight container in the fridge.


I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

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Lilian Dikmans

Lilian Dikmans is an Australian model, Muay Thai fighter and founder of Real Food Healthy Body

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