Golden Kiwi and Cashew Vegan Slices
These zingy vegan slices are perfect for an after meal treat
- For the base
- 175g medjool dates, pitted
- 65g rolled oats
- 55g almonds
- ½ tsp cinnamon
- ¼ tsp ginger powder
- For the lemon layer
- 20g cashew nuts, soaked overnight in cold water
- 3 tbsp lemon juice
- 2 tbsp maple syrup
- 3 tbsp coconut oil, melted
- For the kiwi layer
- 190g cashew nuts, soaked overnight in cold water
- 1 Zespri SunGold, peeled and cut into pieces
- 4 tbsp water
- 2 tbsp maple syrup
- 3 tbsp coconut oil, melted
- Toppings
- 2 Zespri SunGold kiwifruits, peeled and sliced
To make the base, pour the boiling water over the dates, leave to plump up for 10 minutes, then drain the water. 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. Transfer the mixture to a lined tin, press flat, place the tin in the freezer until needed.
For the lemon layer, drain the cashews then transfer to a blender along with all the remaining ingredients. Blend on a high setting until smooth. Next remove the tin from the freezer, add the lemon layer, smoothing down with a knife and return the tin to the freezer.
Next make the kiwi layer by draining 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 kiwi layer, smooth down with a knife.
To decorate, arrange the kiwi slices on top of the kiwi layer. Place the tin in the freezer for six to eight hours. Remove the tin from the freezer for 20–30 minutes. Prior to serving the dessert, cut into slices.
Zespri™ SunGold™ Kiwifruit, zespri.com/en-UK
