Looking for a zingy vegan summer dessert that’s perfect for a picnic or alfresco dining? Try these creamy fruity slices made with cashews, oats, dates and Zespri SunGold kiwi fruit.
Kiwi and cashew vegan slices
Equipment
- Bowl
- Blender
- Lined tin
Ingredients
For the base:
- 175 g Medjool dates pitted
- 65 g rolled oats
- 55 g almonds
- 1/2 tsp cinnamon
- 1/4 tps ginger powder
For the lemon layer:
- 20 g cashew nuts soaked overnight in cold water
- 3 tbsp lemon juice
- 2 tbsp maple syrup
- 3 tbsp coconut oil melted
For the kiwi layer:
- 190 g cashew nuts soaked overnight in cold water
- 1 Zespri SunGold kiwi fruit peeled and cut into pieces
- 4 tbsp water
- 2 tbsp maple syrup
- 3 tbsp coconut oil melted
For the topping:
- 2 Zespri SunGold kiwifruits peeled and sliced
Method
- For the base: Pour the boiling water over the dates, leave to plump up for 10 minutes, then drain the water. Blitz the oats and almonds in a blender, add the dates and spices, blend until smooth and doughy. Add a tbsp of water if needed to loosen the mixture. Transfer the mixture to a lined tin, press flat, place the tin in the freezer until needed.
- For the 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.
- For the 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.
- For the topping: 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 and cut the dessert into slices.
Nutrition
Recipe courtesy of Zespri SunGold Kiwifruit
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