Dairy Free
Gluten & Grain Free
Egg Free
Serves: 10 slices
Prep time: 20 mins
Soaking time: 2 hours
Ingredients
- Base
- 2 cups almonds
- 1 cup walnuts
- 12 medjool dates
- 1 cup desiccated coconut, unsweetened
- Topping
- 2 cups cashews, soaked in water for 2 hours, drained and dried on paper towel
- 300mls full fat coconut cream, (canned)
- ½ cup rice malt syrup
- 2 tbsp coconut oil, liquid
- ¼ tsp vanilla extract
- juice and zest of 2 limes (keep 1 tsp zest for topping)
- pinch pink rock salt
Method
- Line a 20 x 25 cm dish with baking paper.
- In a food processor, blend the base ingredients until crumbly and sticky.
- Press into the base of the prepared dish.
- Blend all topping ingredients in blender until smooth and creamy.
- Pour the topping over the base, and sprinkle extra lime zest over the top.
- Refrigerate for a minimum of 3 hours to set.
- This is firmer if stored in the freezer, and placed in fridge a few hours before required
Notes
For thermomix:
- Blend base ingredients on speed 8, for 10 seconds.
- Blend topping ingredients on speed 10 for 30 seconds, scrape sides, repeat, scrape sides again and repeat.
