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This is simple to make but indulgent and decadent too, so it's ideal for impressing dinner guests. The creamy coconut and lime filling goes perfectly with the crunchy nutty base.
Preheat the oven at 180 degrees. Place the almonds, oats and coconut chips into a food processor and blitz until you have a coarse flour. Add in the syrup and the coconut oil. Blitz again until you have a sticky dough. Transfer the mixture into a greased cake tin (I have used coconut oil) and with your hands press it down and spread it across the base. Bake in the oven for 20 minutes or until the edges start to turn golden.
Leave the base to cool down completely.
To make the filling drain the cashews and add them to a blender together with all the other ingredients. When it comes to the coconut milk scoop out only the thick part of the milk which should sit at the top of the tin. Don’t use the water! Blend until you have a super smooth cream. Add more lime zest if you want it extra zingy.
Pour the filling into the cake tin and place it in the freezer for at least 2 hours to set.
Once the top is completely solid remove it from the cake tin and decorate it with some slices of lime, coconut chips and edible flowers (optional).
All to be sourced organic where possible
For the base:
30g coconut chips
3 tbsp brown rice syrup
5 tbsp coconut oil, melted
For the filling:
1 can full fat coconut milk (chilled overnight in the fridge)
30g raw cashews, soaked in boiling water for 30 minutes