* Percent Daily Values are based on a 2000 calorie diet.
Kiwi and cashew vegan slices
Zingy vegan slices with a fruity topping
Prep Time30 minutesmins
Freezer time6 hourshrs
Total Time6 hourshrs30 minutesmins
Course: Dessert, Snack
Cuisine: British, Vegan
Servings: 10
Calories: 316kcal
Equipment
Bowl
Blender
Lined tin
Ingredients
For the base:
175gMedjool datespitted
65grolled oats
55galmonds
1/2tspcinnamon
1/4tpsginger powder
For the lemon layer:
20gcashew nutssoaked overnight in cold water
3tbsplemon juice
2tbspmaple syrup
3tbspcoconut oilmelted
For the kiwi layer:
190gcashew nutssoaked overnight in cold water
1Zespri SunGold kiwi fruitpeeled and cut into pieces
4tbspwater
2tbspmaple syrup
3 tbspcoconut oilmelted
For the topping:
2Zespri SunGold kiwifruitspeeled 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.