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
- 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.
- Wipe the food processor quickly clean with a paper towel then add in the ingredients for the topping. Blitz until smooth.
- 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.
- Freeze for 3 hours to set.
- Remove slice from freezer and sprinkle desiccated coconut over the top.
- Allow the slice to sit at room temperature for 5 minutes before slicing with a sharp knife.
- Store in an airtight container in fridge for up to 4 days, can also be frozen and taken out as required.
