Plant-based Cookie Crumble Slice with Fig & Toasted Ginger

A plant-based diet doesn’t need to be boring! The Collective has whipped up some drool worthy recipes including this delicious plant-based cookie crumble slice with fig and toasted ginger using The Collective Plant Yoghurt.

Watch this space for more plant-based inspiration!

Makes 6 giant or 8 medium slices


  • 6g fresh ginger, finely chopped
  • 1 ½ cups almond meal
  • ⅔ cup cornstarch
  • ⅓ cup rice flour
  • 2 tbsp coconut sugar (or sugar of choice)
  • 1 tbsp ground flaxseed
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup maple syrup
  • ¼ cup The Collective Plant Yoghurt Greek-Style

Vanilla Fig Filling

  • 1 heaping cup dried figs
  • ½ cup hot water
  • ¼ cup coconut oil
  • Pinch salt

Crumble Topping

  • 1 cup almond meal
  • 2-3 tbsp The Collective Plant Yoghurt Greek-Style Vanilla
  • ⅛ tsp salt


  1. Preheat oven to 180°C. Line a slice tin with baking paper. Place figs in a bowl and pour over hot water-cover and allow to soak.
  2. In a frying pan, dry toast the ginger over medium heat for 3-5 minutes until fragrant and toasted, stirring so that it doesn’t burn.
  3. Remove from heat and add to a large bowl, along with the remaining ingredients. Mix to form a dough. Press into your prepared slice tin and bake for 25-30 minutes, until cooked through and lightly browned on top.Allow to cool while you make the filling.
  4. In a food processor or with a stick blender, blend soaked figs with soaking water, coconut oil and salt until a smooth paste. Spread over the prepared base and chill while you make the crumble topping.
  5. To make the crumble topping, combine almond meal and salt. Slowly add yoghurt, mixing, until a dough forms. Using your fingers, crumble the dough over the filling and gently press. Chill for 2-3 hours until fully set, then slice and serve with generous dollops of vanilla yoghurt.

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