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Pineapple Coconut Slice

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:

    1. Line a 8x8 square baking pan with baking paper.

    2. In a food processor combine cashews, pineapple, coconut and salt. Blend until you have a crumbly consistency.

    3. 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.

    4. Press down into the pan, forming the bottom layer.

    5. Blend the coconut cream, desiccated coconut and maple syrup to form the topping.

    6. Spread over the coconut mixture and chill in the fridge for 30 minutes. Slice and enjoy!

     

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