Raw vegan slices with kiwi and lemon


Total time: 20hr
Preparation Time: 60m

Servings
For 6 people


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 672 Kcal, 16g Protein, 52g Carbohydrates, 46g Fat


Ingredients

  • Base
  • 175 g Medjool dates, pitted
  • 55 g almonds
  • 65 g rolled oats
  • 0.5 tsp cinnamon
  • 0.25 tsp ginger powder
  • Lemon layer
  • 190 g cashew nuts, soaked overnight in cold water
  • 3 tbsp lemon juice
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • Kiwi layer
  • 190 g cashew nuts, soaked overnight in cold water
  • 1 kiwis, cut into pieces
  • 4 tbsp water
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil, melted
  • Toppings
  • 2 kiwis, sliced
  • Utensils
  • Loaf tin (approx. 21 cm long, 11 cm wide), lined with baking paper

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Instructions

  • Base

    Pour the boiling water over the dates, leave to plump up for 10 mins., drain the water. Blitz the oat flakes and almonds in a blender, add the dates and spices, blend until smooth and doughy. Transfer the mixture to the prepared tin, press flat, place the tin in the freezer until needed.
  • Lemon layer

    Drain the cashews, transfer to a blender along with all the remaining ingredients, blend on a high setting until smooth. Remove the tin from the freezer, add the lemon layer, smooth down with a knife. Return the tin to the freezer.
  • Kiwi layer

    Drain the cashews, transfer to a blender along with all the remaining ingredients, blend on a high setting until smooth. Remove the tin from the freezer, add the kiwi layer, smooth down with a knife.
  • Toppings

    Arrange the kiwi slices on top of the kiwi layer. Place the tin in the freezer for 6-8 hrs. Remove the tin from the freezer 20-30 mins. prior to serving the dessert, cut into slices.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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