Ingredients
3/4 cup cashews
1/4 cup almonds
9 medjool dates
tiny pinch of salt
Filling –
1 3/4 cups cashews, soaked for a few hours
1/3 cup melted coconut oil
1/3 cup vanilla or plain coconut yoghurt
1/4 cup rice malt syrup
3 tbsp coconut water
3 tbsp lime juice
1 tsp vanilla
pinch of salt
Kiwifruit slices, to serve
.
In a food processor, add the cashews and almonds. Process into crumbs. Add the dates and salt. Process again to form the base. Press into a lined cake tin (preferably with a removable base for easy removal. I used a 22cm tart tin).
Drain and rinse the cashews well. Add them into a high-powered blender or food processor, along with the remaining ingredients. Blend until completely smooth. Pour into the base and smooth out the top. Place in the freezer to set for a couple of hours, or just leave it in the fridge overnight. Top with sliced kiwi frui
