Raw Lime and Coconut Slice
- Cook time:
- Ready in 3 hours
- Serves:
- 9 - 12
Date and Almond Base
- ½ cup pitted dates, softened
- ½ cup almonds
- ½ cup desiccated coconut or rolled oats
- 2 tbsp coconut oil, melted
Lime and Coconut Topping
- finely grated zest of 1 lime
- 1 cup coconut cream
- 1 cup coconut oil, melted
- 2 tbsp lime juice
- 2 tbsp maple syrup or honey
- ½ tsp vanilla extract
To garnish
- ¼ cup freeze-dried berries or mandarins, crushed
- 2 tbsp coconut flakes, toasted
- shredded lime zest
Line the base and sides of a large (8-cup capacity) loaf tin or 20cm/8in square cake or slice tin with baking paper.
To make the Date and Almond Base, blend all ingredients to a soft paste. Spread into the base of the prepared tin and flatten evenly. Chill while you make the next layer.
To make the Lime and Coconut Topping, whisk together all the ingredients until evenly combined. Pour over the base and freeze (about an hour) or chill in the fridge (2-3 hours) until set. Cut into pieces and top with freeze-dried fruit, coconut and lime zest before serving.
Caramel Chocolate Cheesecake Slice
Replace lime zest and juice in the topping with orange zest and juice. Garnish with Maple Almond Vegan Caramel (see page 281). Drizzle with 50g/1¾oz melted dark chocolate.
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