Raw Coconut & Lime Slice

Raw Coconut & Lime Slice - Gluten Free, Dairy Free, **Contains Nuts

Prep Time: 15 minutes (plus 2 hours for soaking cashews and dates prior to prep)

Set Time: 2 hours

Serves: 16

Ingredients

For the Base

• 1 cup almond meal

• 1 cup pitted medjool dates

• 1 cup fine shredded coconut

• 2 tablespoons coconut oil, melted

For the Topping

• 1 ¼ cup raw cashews, soaked for 2 hours

• ½ cup coconut oil, melted

• ½ cup 100% pure maple syrup

• 3 tablespoons fresh lime juice

• Zest from 1 lime

Preparation

• Soak dates in water for 30 minutes to soften them so they blend easily.

• Soak cashews in water for 2 hours before processing so they form a smooth creamy filling.

Method

1. Line a 20cm x 20cm baking tin with baking paper.

2. Add all ingredients for the base to a food processor and process until it becomes a soft paste. See preparation instructions above.

3. Spread ingredients into prepared baking tin and firmly press down to a smooth layer and set aside in the fridge for 10 minutes.

4. For the topping, add all ingredients to a food processor and process until smooth and creamy. Scrape down sides a few times so all ingredients are blended evenly (this could take 5-10 minutes). See preparation instructions above and tips below.

5. Remove base from the fridge and pour mixture over the base and spread out evenly with a spoon.

6. Return the slice to fridge and refrigerate for 2 hours. Once set, cut slice into squares and garnish with fresh lime zest, dehydrated raspberries and coconut flakes.

*Tips

• Measure the coconut oil first, then maple syrup so maple syrup doesn’t stick to measuring cup.

• You may like to use a mix of lime and lemon zest in the filling for some extra zing.