Dessert

Vegan, Vegetarian, Gluten Free, Paleo

Ingredients:

Base:

Icing:

  • 1 cup cashews
  • 1tsp vanilla bean paste
  • 2 Tbsp maple syrup
  • Juice of 1 lemon
  • 80ml Natural Raw C coconut water

Method:

Base:

  1. Soak dates in hot water for 5 minutes until soft.
  2. Place almonds into food processor until coarse crumbs appear
  3. Add dates and lemon zest and process until smooth, slowly adding the coconut protein powder or
  4. When well combined place in a lined slice tin and put in the freezer until hard.

Icing:011

  1. Soak cashews in water for 2 hours.
  2. Drain the liquid from the cashews and place in blende
  3. Add vanilla bean paste, lemon juice, maple syrup and coconut water. Blend until smooth.
  4. Remove base mixture from the freezer and add icing. Freeze for a further 2 hours or overnight

Enjoy

xoxo Hollie

Lemon & Cashew Slice

Lemon & Cashew Slice

Ingredients

  • Base:
  • 1 cup almonds
  • Zest of 1 lemon
  • 6 medjool dates
  • 50g (180 Natural Protein Superfood Coconut)
  • *substitute: Coconut flour
  • Icing:
  • 1 cup cashews
  • 1tsp vanilla bean paste
  • 2 Tbsp maple syrup
  • Juice of 1 lemon
  • 80ml Natural Raw C coconut water

Instructions

  1. Base:
  2. Soak dates in hot water for 5 minutes until soft.
  3. Place almonds into food processor until coarse crumbs appear.
  4. Add dates and lemon zest and process until smooth, slowly adding the coconut protein powder or flour.
  5. When well combined place in a lined slice tin and put in the freezer until hard.
  6. Icing:
  7. Soak cashews in water for 2 hours.
  8. Drain the liquid from the cashews and place in blender.
  9. Add vanilla bean paste, lemon juice, maple syrup and coconut water. Blend until smooth.
  10. Remove base mixture from the freezer and add icing. Freeze for a further 2 hours or overnight
http://www.poweredbyvegies.com.au/2016/lemon-cashew-slice/