Raw lime and coconut slice
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.