Raw Lime & Pistachio Slice

 

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Raw Lime & Pistachio Slice


Ingredients

Scale
  • BASE
  • 1/2 cup / 50g pistachios
  • 1/2 cup / 65g cashews
  • 1 cup / 70g desiccated coconut
  • 1 cup / 160g Medjool dates, pitted
  • 1 tablespoon lime juice
  • pinch of salt
  • CENTRE LAYER
  • 2 cups / 260g cashews, soaked overnight
  • 2/3 cup / 160g coconut cream
  • 1 cup / 100g desiccated coconut
  • 3 tablespoons rice malt syrup
  • 4 tablespoons lime juice
  • zest of 2 limes
  • TOP LAYER
  • 1/2 cup baby spinach leaves
  • 1/2 avocado
  • 3/4 cup / 165g coconut cream
  • 1/2 cup / 35g desiccated coconut
  • 3 tablespoons rice malt syrup
  • 3 tablespoons lime juice
  • 1/2 cup / 65g cashews, soaked overnight

Instructions

  1. Line a square cake tin with baking paper.
  2. Blend the dates in a food processor until smooth. Add remaining base ingredients and pulse until well combined. The mixture should stick together like a dough, if not, add a tablespoon of water and pulse again. Transfer mixture to the lined tray and press down evenly to form a base, place in the freezer to set. Wash and dry food processor.
  3. Place all the centre layer ingredients into your food processor and blitz until smooth and creamy. If needed, scrape down the sides and blitz again. Remove tray from freezer and pour in centre layer, smooth slightly and place in freezer to set. Wash and dry food processor.
  4. Place all top layer ingredients into processor and blend until smooth, this layer may take a little longer than the others. Pour over the centre layer and place back in to the freezer until set.
  5. Once firm, cut into 16 squares and store and serve straight from the freezer.

 

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