Dairy Free

Gluten & Grain Free

Egg Free

Serves: 10 slices

Prep time: 20 mins

Soaking time:  2 hours


  • 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


  • 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


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.


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