RAW CITRUS CHEESECAKE SLICE

MAKES 14 SLICES

You’ll need to start this recipe a day ahead.

3 cups (450g) raw cashews

1 cup (140g) raw macadamias ¾ cup (120g) natural almonds ½ cup (40g) desiccated coconut 6 fresh dates (120g), pitted ¼ teaspoon sea salt flakes

2/3 cup (160ml) rice malt syrup

1/3 cup (80ml) coconut cream ½ teaspoon pure vanilla extract 2 tablespoons finely grated

lemon zest

1/3 cup (80ml) lemon juice

1 cup (200g) coconut oil, melted ½ teaspoon ground turmeric 2 tablespoons finely grated

orange zest

2 tablespoons orange juice 2 tablespoons raw macadamias,

extra, chopped finely 7 dehydrated orange slices, cut into quarters, optional (see cook’s notes) 1 Place cashews in a large bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews; rinse under cold water, drain well.

2 Grease an 18cm x 28cm slice pan; line base and sides with baking paper, extending paper 5cm over sides.

3 Process macadamias, almonds, desiccated coconut, dates and salt until mixture resembles coarse crumbs and starts to stick together; be careful not to over-process. Press nut mixture firmly and evenly over base of pan, using a spatula. Freeze until required.

4 To make lemon filling, blend drained cashews, rice malt syrup, coconut cream, vanilla, and lemon zest and juice until well combined. Add ¾ cup of the coconut oil; blend until as smooth as possible, using a high-powered blender, if available; this type of blender will produce a very smooth consistency. Pour two-thirds of the lemon filling over base; smooth top. Freeze slice for 1 hour to firm slightly.

5 Add turmeric, orange zest and juice to the remaining lemon filling and blend until combined.

Add remaining oil; blend until well combined. Pour orange filling over lemon layer; tilt pan to spread evenly. Freeze slice for 4 hours or until set.

6 Cut slice into 14 rectangles. Serve slice topped with extra chopped macadamias and dehydrated orange pieces, if you like.