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The combination of ginger and coconut is always a special treat! With the many health benefits of both plants, it’s also a healthy snack.


Bottom layer:

1 tbsp. coconut oil (melted)
1 tablespoon agave syrup
1 tbsp. lemon juice
2 tsp ginger powder
1 good handful each of rolled oats & puffed amaranth
1 tbsp coconut flour

Mix everything together and spread on a baking pan (18cm) lined with baking paper. Off to the freezer!

Ginger Coconut Caramel:

4 tbsp. coconut puree
1 tablespoon agave syrup
1 tsp. ginger
some lemon juice
2 tbsp vegetable drink of your choice
1 tbsp. coconut oil (melted)
Mix everything together until you have a liquid, caramel cream.

Pour onto the prepared base and spread. Put everything back in the freezer.

Chocolate layer:

2 tablespoons melted coconut oil
2 tablespoons agave syrup
4 tbsp. cocoa powder
1 tsp. ginger powder

Mix everything together. Spread over the caramel layer and place in the freezer. After 3-4 hours the ginger coconut caramel is ready.

For me, the decoration is a ginger powder, gold dust, dried flower mixture.

Good luck and bon appétit!

A big thank you goes to Maya who shared this great recipe with us. You can find many more creative recipe ideas on her Instagram page!

Further information:

For further information on ginger please visit the page on ginger.