Level | Easy




1 cup ground almonds

3/4 cup gluten free rolled oats

1/4 cup cashews, almonds or walnuts chopped (the added crunch is delicious so I highly recommend!)

1 1/2 tsp ground ginger

1/8 tsp gluten free baking soda

3 tbsp coconut oil

3 tbsp maple syrup



1/2 cup (tightly packed) dates, covered and soaked in boiled water for 2+ hours (can leave overnight) then drained

1 tbsp coconut oil

2 tsp ground ginger



  1. Grease and line a loaf tin (20cm x 10cm).

  2. Preheat the oven to 160’C (fan bake)

  3. Add the dry ingredients to a bowl and mix together till well blended. Melt the coconut oil and maple syrup together in a separate bowl or saucepan. Pour over the dry ingredients and mix to combine.

  4. Press the mixture firmly down into the prepared loaf tin and bake in the oven for 12-18mins – until golden brown on top.

  5. Remove from the oven and allow to cool completely. While it’s cooling, prepare the topping…

  6. Combine all ingredients for the topping and blend together with a food processor. Spread evenly over the base and then store the slice in the refrigerator until required for eating!