- Prep Time: 30 minutes
- Serving: Serves more than 10
Raw Lime Pistachio Slice
No baking is required to make this refined sugar free, dairy free and gluten free slice, which has shared with us by Shanai from Kids Eat by Shanai. The colours are amazing, with the addition of baby spinach and avocado to the top layer to make it really pop.
Recipe Tester Feedback: “This looks fabulous when made. Love the three different layers and different textures. I love that it's dairy free and not too sweet of a treat to have with a coffee." - Terri
No: Gluten / Dairy / Egg
Contains: Nuts
Total Preparation Time 30 minutes
Makes 16 squares
Can be frozen
You will need:
square cake tin
baking paper
knife
chopping board
spatula
small bowl
zester
Ingredients
- Base:
- dates - 160g, Medjool, pitted
- pistachios - 50g
- cashew nuts - 65g
- desiccated coconut - 70g
- lime juice - 20g
- salt - pinch
- water - 20g, optional
- Middle layer:
- cashew nuts - 260g, soaked overnight
- coconut cream - 160g
- desiccated coconut - 100g
- rice malt syrup - 60g
- lime - 2, zest only
- lime juice - 80g
- Top layer:
- baby spinach - 1/2 cup, leaves
- avocado - 1/2, flesh only
- coconut cream - 165g
- desiccated coconut - 35g
- rice malt syrup - 60g
- lime juice - 60g
- cashew nuts - 65g, soaked overnight
Method
Base:
- Line a square cake tin with baking paper.
- Add the pitted dates (160g) to the bowl. Blend Speed 8 / 10 seconds. Scrape down sides.
- Add the pistachios (50g), cashews (65g), desiccated coconut (70g), lime juice (20g) and salt (pinch) to the bowl. Blend Speed 5 / 20 seconds. Scrape down sides.
- The mixture should stick together like a dough; if it is not, add some water (20g) to the bowl and blend a further Speed 5 / 10 seconds.
- Transfer the mixture to the prepared tin and press down evenly to form a base, then place in the freezer to set.
Middle layer:
- Wash and dry the mixer bowl.
- Add the soaked cashews (260g), coconut cream (160g), desiccated coconut (100g), rice malt syrup (60g), lime zest (from 2 limes) and lime juice (80g) to the bowl. Program 1 minute / Speed 8, until smooth and creamy.
- If needed, scrape down sides and blend again Speed 8 / 10-20 seconds until smooth.
- Remove the tin from the freezer and pour in the middle layer. Smooth the top slightly and place back in the freezer to set.
Top layer:
- Wash and dry the mixer bowl.
- Add the spinach leaves (1/2 cup), avocado flesh (from 1/2 avocado), coconut cream (165g), desiccated coconut (35g), rice malt syrup (60g), lime juice (60g) and soaked cashews (65g) to the bowl. Blend Speed 8 / 20 seconds. Scrape down sides.
- Repeat Speed 8 / 20 seconds until smooth.
- Pour the top layer over the middle layer and return to the freezer until set.
- Once firm, cut into 16 squares and serve straight from the freezer.
- Enjoy!
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