| Servings |
|
Ingredients
Base
- 2 cups rolled oats
- 1/2 cup pitted dates
- 1 tbsp coconut oil
- 1/2 cup boiling water
Top
- 1 3/4 cups cashews soaked in boiling water for 30 minutes
- 2 tbsp pure maple syrup
- 400 g tin light organic coconut cream
- 2 lemons zested and juiced
Ingredients
Base
Top
|
|
Instructions
Base
- Soak dates in boiling water for 5 minutes.
- Place soaked dates including water into the food processor adding the rolled oats.
- Blitz on high until combined.
- Spread mixture across the base of a lined 20x30cm slice tray pressing firmly down.
Top
- Drain water from cashews and place drained cashews into the food processor.
- Blitz on high until smooth paste forms.
- Scape down the sides of the food processor and add the finely chopped lemon zest, lemon juice, maple syrup and coconut cream.
- Blitz on high for 30 seconds until smooth and combined.
- Pour mixture on top of base and place in the freezer for 1 hour until set enough to slice.
- Slice into 12 slices, storing in an air tight container in the freeze for up to 3 months.
- Allow to stand on the bench for 5-10 minutes to soften before eating.
Recipe Notes
Makes 12 serves at 220 calories per serve