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Ginger & 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 Pea Protein Powder
1 teaspoon 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 it's 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 the 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.