Kiwi & Lime Slice

A no-bake, dairy-free slice with a cashew-coconut-date base and a creamy kiwi-lime cashew topping, set in the freezer.

Ingredients

1 cup	240 ml	cashews (base)
1 cup	240 ml	desiccated coconut
1 cup	240 ml	Medjool dates, pitted
1 tbsp	15 ml	lime juice
1 pinch		salt
1 cup	240 ml	cashews (top layer)
1/2 cup	120 ml	melted coconut oil
1/4 cup	60 ml	maple syrup
2		kiwi fruits, peeled and roughly chopped
3/4 cup	180 ml	spinach leaves
2		kiwi fruits, peeled and thinly sliced (garnish)

(Thermomix method) Line a square cake tin (approx 20cm x 20cm) with baking paper or plastic wrap. Place all base ingredients into mixing bowl and blend 20 sec / speed 8. The mixture should stick together like a dough, if not, add a tablespoon of water and blend a further 10 sec / speed 8. Transfer the mixture to the lined tin and press down evenly to form a base, place in the freezer to set. Wash and dry the mixing bowl, add all of the icing ingredients and blend 1 min / speed 8, until smooth and creamy. Remove tin from freezer and pour over icing, lay slices of kiwi fruit across the top and set in the freezer. Once the icing is firm, cut into squares and store in the fridge or freezer.
(Food processor method) Line a square cake tin (approx 20cm x 20cm) with baking paper or plastic wrap. Place all base ingredients into a food processor and blend until well combined into a dough, add a tablespoon of water if it doesn't stick together. Transfer the mixture to the lined tin and press down evenly to form a base, place in the freezer to set. Wash and dry the food processor, add all of the icing ingredients and blend until smooth and creamy. Remove tin from freezer and pour over icing, lay slices of kiwi fruit across the top and set in the freezer. Once the icing is firm, cut into squares and store in the fridge or freezer.