No Bake Pineapple and Coconut Slice

This refreshing but oh so moreish gluten free and Paleo pineapple and coconut slice is full of delightful tropical flavour with a hint of zesty lime

Base

• 1 cup walnuts
• 1 cup desiccated coconut
• ¾ cup dried dates, quick soaked
• 1 teaspoon natural vanilla essence

Top Layer

• 1 cup pineapple, roughly chopped
• 1 cup cashews, soaked
• 1 lime, juice of
• 2 tablespoon coconut cream
• 2 tablespoon desiccated coconut to sprinkle on top

1. Blend the ingredients for the base in the food processor, blitz until all ingredients are combined and they reach a smooth dough like consistency. Place the base mixture in a lined baking loaf tin or silicone loaf tin and press down evenly, put in the freezer.
2. Wipe the food processor quickly clean with a paper towel then add in the ingredients for the topping. Blitz until smooth.
3. Remove the loaf tin from freezer and place the next layer on top and press down evenly, you may need to smooth it down with the back of a spoon.
4. Freeze for 3 hours to set.
5. Remove slice from freezer and sprinkle desiccated coconut over the top.
6. Allow the slice to sit at room temperature for 5 minutes before slicing with a sharp knife.
7. Store in an airtight container in fridge for up to 4 days, can also be frozen and taken out as required.