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.

Vegan Kiwi Cashew Slices
(© Zespri SunGold Kiwifruit)

 

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Vegan Kiwi Cashew Slices
Print Recipe
Nutrition Facts
Kiwi and cashew vegan slices
Amount Per Serving
Calories 316 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 4mg0%
Potassium 347mg10%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 18g20%
Protein 6g12%
Vitamin A 27IU1%
Vitamin C 2mg2%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Kiwi and cashew vegan slices

Zingy vegan slices with a fruity topping
Prep Time30 mins
Freezer time6 hrs
Total Time6 hrs 30 mins
Course: Dessert, Snack
Cuisine: British, Vegan
Servings: 10
Calories: 316kcal

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

Calories: 316kcal | Carbohydrates: 31g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 4mg | Potassium: 347mg | Fiber: 3g | Sugar: 18g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg

Recipe courtesy of Zespri SunGold Kiwifruit

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