GIVE IT A SWIRL

THIS LUSH, FRUITY DESSERT IS ALSO A GREAT HEALTHY SNACK OP­TION WITH A CUP OF TEA

The Gold Coast Bulletin - Gold Coast Eye - - FEA­TURE - TASTE. CO M. AU RECIPE: KA­T­RINA WOOD MAN PHOTO: JEREMY SI­MON

BLUE­BERRY AND LEMON SWIRL BARS

Makes: 18

IN­GRE­DI­ENTS

290g (2 cups) cashew nuts 185ml (3/4 cup) co­conut milk, plus 1 tbsp ex­tra 125ml (1/2 cup) fresh lemon juice 60ml (1/4 cup) maple syrup 1 1/2 tsp vanilla ex­tract 2 tsp finely grated lemon rind 125ml (1/2 cup) melted co­conut oil 120g (3/4 cup) frozen blue­ber­ries, thawed in a bowl

BASE

80g (1/2 cup) cashew nuts, lightly toasted 80g (1/2 cup) sun­flower seeds, lightly toasted 45g (1/2 cup) des­ic­cated co­conut, lightly toasted 150g fresh dates, pit­ted, chopped 1 tbsp co­conut oil Pinch sea salt

METHOD

Place cashews in a large bowl. Cover with cold wa­ter. Soak for four hours. Rinse un­der cold run­ning wa­ter and drain. Grease the base and sides of a 20cm (base mea­sure­ment) square cake pan. Line with bak­ing pa­per, al­low­ing the sides to over­hang. For the base, process cashews, sun­flower seeds and co­conut in a food pro­ces­sor un­til coarsely chopped. Add dates, oil and salt. Process un­til well com­bined. Press into base of pre­pared pan. Use a straight­sided glass to smooth the sur­face. Place in the freezer for 30 min­utes or un­til firm. Use a high-speed blender to blend soaked cashews, milk, juice, maple syrup, vanilla, rind and 100ml oil un­til very smooth. Trans­fer two-thirds (about 550g) of the cashew mix­ture to a bowl and stir in ex­tra co­conut milk. Add ber­ries and any juice from the bowl, and re­main­ing oil to the blender with re­main­ing cashew mix­ture and blend, scrap­ing down sides oc­ca­sion­ally, un­til very smooth. Spoon half the mix­tures, in ran­dom spoon­fuls, into the pre­pared pan. Use a but­ter knife to cre­ate a swirled ef­fect. Re­peat with re­main­ing mix­tures, us­ing the knife to cre­ate a swirled ef­fect. Place in the freezer for six hours or un­til set. Stand pan at room tem­per­a­ture for 15 min­utes to soften slightly. Cut into 18 pieces. Store in a lined air­tight con­tainer in the freezer for up to one month.

EYE FOOD

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