Denise says:
This dessert can be made in advance and requires no cooking – just perfect for Seder night especially as this year it falls over Shabbats too! It’s light and tasty and just happens to be vegan as well!
- Preparation Time: 20 minutes plus 4 hours soaking
- Cooking Time: No Cooking!
- Serves: 8- 10 people
Ingredients:
- 300g macadamia nuts
- 300g cashews
- 150g pitted Medjool dates
- 50g dried coconut
- 90g coconut oil, melted (gently warmed)
- 30ml lime juice – approx 1 lime
- 150g raw agave nectar
- 2 teaspoons vanilla extract
- 400g mixed berries, such as blueberries and raspberries
Method
- Line a 22cm loose based cake tin with baking parchment paper.
- Place macadamia nuts in large bowl and cover with cold water for 1 hour.
- Place cashews in separate bowl and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
- Pulse macadamia nuts, dates and coconut in food processor to a sticky crumb-like consistency. Transfer to the base of the prepared cake tin and press down to make the base.
- Place cashews, coconut oil, lime juice, agave nectar, vanilla extract and 2 tablespoons of water into the food processor. Puree until smooth.
- Pour mixture onto the base, and freeze for 1 to 2 hours, or until firm.
- Remove from freezer, slice while frozen, and transfer to serving platter.
- Defrost in fridge 1 hour, or in the kitchen for 30 minutes; top with berries; and serve.
Tagged in: Cashew Nuts, Dates, dessert, Dessert, Dessicated Coconut, Lime, Macadamia nuts, Nuts, Pesach, Pesach, Vegan