Zespri™ SunGold™ Kiwifruit Vegan Slices
Course: dessert Serves: 5-10
Prep: 30 mins + freezing time 6-8 hrs Cook: 0 mins
175 g (6 oz) medjool dates, pitted
65 g (2¼ oz) rolled oats 55 g (2 oz) almonds
½ tsp cinnamon
¼ tsp ginger powder Lemon Layer:
20 g (¾ oz) cashew nuts, soaked overnight in cold water
3 tbs lemon juice
2 tbs maple syrup
3 tbs coconut oil, melted Kiwifruit Layer:
190 g (6¾ oz) cashew nuts, soaked overnight in cold water
1 Zespri SunGold, peeled and cut into pieces
2 tbs maple syrup
3 tbs coconut oil, melted Toppings:
2 Zespri SunGold kiwifruits, peeled and sliced
1 To make the base, pour boiling water over the dates, leave to plump up for 10 minutes, then drain the water. 2 Blitz the oats and almonds in a blender, add the dates and
spices, blend until smooth and doughy. Add a tablespoon of water if needed to loosen the mixture.
3 Transfer the mixture to a lined tin, press flat, then place the tin in the freezer until needed.
4 To make the lemon layer, drain the cashews, transfer to a blender along with all the remaining ingredients, add 4 tablespoons of water and blend on a high setting until smooth.
5 Remove the tin from the freezer, add the lemon layer, smooth down with a knife. Return the tin to the freezer.
6 To make the kiwifruit layer, drain the cashews, transfer to a blender along with all the remaining ingredients, blend on a high setting until smooth. Remove the tin from the freezer, add the kiwifruit layer and smooth down with a knife.
7 Arrange the kiwi slices on top of the kiwifruit layer. Place the tin in the freezer for 6 to 8 hours. Remove the tin from the freezer for 20 to 30 minutes, then just before serving, cut into slices.