Raw lime and co­conut slice

Australian Women’s Weekly NZ - - INTERVIEW -

READY IN 3 HOURS SERVES 9-12

DATE AND AL­MOND BASE ½ cup pit­ted dates, soft­ened ½ cup al­monds ½ cup des­ic­cated co­conut or rolled oats 2 tbsp co­conut oil, melted LIME AND CO­CONUT TOP­PING finely grated zest of 1 lime 1 cup co­conut cream 1 cup co­conut oil, melted 2 tbsp lime juice 2 tbsp maple syrup or honey ½ tsp vanilla ex­tract TO GAR­NISH ¼ cup freeze-dried berries or man­darins, crushed 2 tbsp co­conut flakes, toasted shred­ded lime zest 1 Line the base and sides of a large (8-cup ca­pac­ity) loaf tin or 20cm square cake or slice tin with bak­ing pa­per. 2 DATE AND AL­MOND BASE Blend all in­gre­di­ents to a soft paste. Spread into the base of the pre­pared tin and flat­ten evenly. Chill while you make the next layer. 3 LIME AND CO­CONUT TOP­PING Whisk to­gether all the in­gre­di­ents un­til evenly com­bined. Pour over the base and freeze (about an hour) or chill in the fridge (2-3 hours) un­til set. Cut into pieces and top with freeze-dried fruit, co­conut and lime zest be­fore serv­ing.

Recipes ex­tracted from ES­SEN­TIAL Vol­ume Two: Sweet Treats for Ev­ery Oc­ca­sion (Annabel Lang­bein Me­dia, $65). Find out more at annabel-lang­bein.com.

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