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Ginger Coconut Slice [Vegan, Gluten-Free]

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These bars are built on a crunchy coconut, almond, and date crust and topped with a silky, fluffy, coconut and ginger topping. They are absolutely delicious and perfect to finish out a meal or have with coffee.

Ginger Coconut Slice [Vegan, Gluten-Free]


For the Crust:

  • 1 cup desiccated coconut
  • 1 cup gluten-free oats
  • 1/2 cup raw almonds
  • 2 teaspoons fresh ginger, finely grated
  • 8 Medjool dates
  • 1 tablespoon melted coconut oil
  • A pinch of salt
  • A dash of vanilla

For the Topping:

  • 2 cups desiccated coconut
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon fresh ginger, finely grated
  • 1 teaspoon powdered ginger
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut water


  1. For the base, mix everything together in a food processor until it’s combined.
  2. Press this into a lightly greased pan.
  3. Put it in the refrigerator while you make your top layer.
  4. For the top layer, mix everything together in a food processor until it’s combined.
  5. Press the mixture on top of the base and put it into the freezer for 10 minutes.





Lighter versions of comforting dinners and crowd-pleasing desserts. Maryke Wylde is the founder, blogger, photographer and recipe writer behind The Wylde Kitchen, a plant based blog encouraging everyone to add more plant based meals to their diet. A mother of two growing boys, her mission is to show people it's not hard to cook a variety of vegan food that is delicious and nutritious. Accessible recipes that have been tried and tested await you.



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