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Ginger and Pistachio Slice

Prep:

15 minutes

Chill:

45 minutes

Servings:

10 - 12

Base Ingredients

3 tablespoons coconut oil (melted)

50 grams butter (melted)

¾ packet of wine biscuits

¼ cup coconut thread

2 tablespoons rice malt syrup

2 servings (50 grams) Two Islands vanilla coconut protein powder

1 tsp vanilla essence

 

Icing Ingredients

50 grams butter (softened)

2 tablespoons coconut oil (melted)

1 ½ cups brown sugar

1 ½ tablespoons rice malt syrup

2 ½ teaspoons ground ginger

2 tablespoons coconut milk

Toppings

½ cup shelled and toasted pistachios

  1. Blitz all base ingredients in a blender.
  2. Turn out base mixture into a lined slice tin and press down firmly. Refrigerate for 45 minutes. (Note: if your base feels to dry, add additional coconut oil, or alternatively if its too wet add a few extra wine biscuits).
  3. Use an electric beater to combine softened butter, coconut oil, brown sugar, rice malt syrup, ginger and coconut milk. Beat until smooth, light and creamy.
  4. Remove chilled base and top with icing.
  5. Sprinkle pistachios on top of icing and gently press them in with the back of a spoon.
  6. Refrigerate until the icing is solid.
  7. Serve by cutting into squares with a sharp knife.
  8. Freezes well.