- Preheat the oven at 180 degrees. Place the almonds, oats and coconut chips into a food processor and blitz until you have a coarse flour. Add in the syrup and the coconut oil. Blitz again until you have a sticky dough. Transfer the mixture into a greased cake tin and with your hands press it down and spread it across the base. Bake in the oven for 20 minutes or until the edges start to turn golden then leave the base to cool down completely.
- To make the filling drain the cashews and add them to a blender together with all the other ingredients. When it comes to the coconut milk scoop out only the thick part of the milk which should sit at the top of the tin. Don’t use the water! Blend until you have a super smooth cream. Add more lime zest to make it extra zingy.
- Pour the filling into the cake tin and place it in the freezer for at least 2 hours to set.
Once the top is completely solid remove it from the cake tin and decorate it with some slices of lime, coconut chips and edible flowers.
Duration It takes 10 mins to prepare and 2 hours 20 mins to cook.
Ingredients (Organic) For a serving of 6 people.
For the filling:
1 can full fat coconut milk (chilled overnight in the fridge)
30g raw cashews, soaked in boiling water for 30 minutes
50ml brown rice syrup
5 table spoons of melted coconut oil
Zest of 2 unwaxed limes
1 table spoons of matcha powder (optional, only for colour)
For the base:
100g oats
50g almonds
30g coconut chips
3 table spoons of brown rice syrup
5 table spoons of coconut oil, melted
