Ingredients: Serves 9-12
Base:
- 250g cashew nuts
- 1 bag Nibblish gently baked pineapple
- ½ cup desiccated coconut
- pinch of sea salt
- 1/4 cup coconut cashew nut butter
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- 2 tbsp fresh lime juice
Topping:
- 3/4 cup cup coconut cream
- 1 cup cup desiccated coconut
- 1 tbsp maple syrup
- Lime zest, to garnish
Method:
- Line a 8x8 square baking pan with baking paper.
- In a food processor combine cashews, pineapple, coconut and salt. Blend until you have a crumbly consistency.
- Add the nut butter, 3 tbsp maple syrup, vanilla and lime juice and blend again to form a dough. Add a splash of water if needed to help bind.
- Press down into the pan, forming the bottom layer.
- Blend the coconut cream, desiccated coconut and maple syrup to form the topping.
- Spread over the coconut mixture and chill in the fridge for 30 minutes. Slice and enjoy!
