INGREDIENTS
Base:
175g medjool dates, pitted
65g rolled oats
55g almonds
½ tsp cinnamon
¼ tsp ginger powder
Lemon layer:
20g cashew nuts, soaked overnight in cold water
3 tbsp lemon juice
2 tbsp maple syrup
3 tbsp coconut oil, melted
Zespri™ SunGold™ Kiwifruit 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
METHOD
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 tbsp 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.
Lemon 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 lemon layer, smooth down with a knife. Return the tin to the freezer.
Kiwi 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 kiwi layer, smooth down with a knife.
Toppings:
- Arrange the kiwi slices on top of the kiwi layer. Place the tin in the freezer for 6-8 hrs. Remove the tin from the freezer for 20-30 mins.
- Prior to serving the dessert, cut into slices.
