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Ginger Sticky Date Slice

Ginger Sticky Date Slice


  • BASE

  • 1/2 cup plain Activated Buckinis
  • 2 firmly packed cups almond meal
  • 8 fresh pitted Medjool dates
  • 1/4 cup Loving Earth coconut oil
  • 2 teaspoons ground ginger
  • 1-2 generous pinches flaky sea salt



  • 12 fresh pitted medjool dates
  • 1/4 cup boiling water
  • 1/2 cup natural almond butter
  • 1 teaspoon ground ginger
  • 2 tablespoons maple syrup
  • 2 tablespoons almond milk
  • Generous pinch flaky sea salt



  • 80g Creamy Coconut Mylk Chocolate
  • 80g 72% Dark Chocolate
  • 2 tablespoons Loving Earth coconut oil
  • Flaky sea salt, to decorate


  • STEP 1Using a food processor, briefly blitz Buckinis into a finer breadcrumb texture.
  • STEP 2Add almond meal, dates, coconut oil, ginger and salt to food processor with ground Buckinis.
  • STEP 3Process until mixed together and a slightly sticky mixture forms - you should be able to mould it with your hands.
  • STEP 4Press the base mixture into your cake tin/lined loaf tin and refrigerate to set.
  • STEP 5Meanwhile, add pitted dates to a small bowl, and cover with 1/4 cup boiling water. Cover bowl with a plate and stand for 5 minutes or so to allow the dates to soak and soften.
  • STEP 6Add dates AND the water to food processor with the almond butter, ginger, maple syrup, almond milk and salt. Blend until thick, smooth and creamy.
  • STEP 7Slather caramel over base and refrigerate.
  • STEP 8Melt chocolate in 30 second intervals in microwave, or over a double boiler. Once fully melted, add coconut oil, and mix to combine thoroughly.
  • STEP 9Allow to cool slightly so not too hot, then pour melted chocolate mixture over the caramel layer, and refrigerate to set.
  • STEP 10Once chocolate is semi-set, sprinkle with sea salt flakes, and refrigerate to set completely.
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