05 Nov Lemon cashew butter slice

A delicious dessert a bit like a healthy cheesecake – My inspiration came from the recipe blog Wholefood simply – I altered the recipe slightly to suit my taste.

Making the Cashew butter

200g lightly roasted cashew nuts plus 1/4 tsp salt

• blend in your food processor for 5 minutes or until they release the oil and become soft and smooth. Place in a bowl while you make the base.

Base

50g desiccated coconut
100g cashews

100g dates, roughly chopped

Blend together in your food processor until you get a ground slightly sticky crumb. Press into a plastic lunch box lined with cling film hanging over the sides for easy removal. Place in the fridge while you make the topping.

Topping

200g cashew butter

2 tbsp coconut oil

Cream from a 400g tin coconut milk (Thai Gold refrgerated for 1 hour)

3 tbsp honey or maple syrup

Zest of 2 lemons, finely chopped

4 tbsp lemon juice

Blend together for a few minutes till very smooth.

Pour over the base and level.

Place in the freezer for at least 1 hour and 30 minutes.

Take it out of the freezer and remove using the overhanging cling film after about 10 minutes.

Slice into portions.

Place the portions back into the container – you can put some kitchen baking paper between the slices and return to the freezer.

I keep some portions in a container in the fridge and the rest in the freezer so if serving from the freezer allow to soften for 10 minutes.