No-bake kiwifruit vanilla slices with nuts, dates, coconut oil and spinach
For a 17 x 28 cm form cake tin you’ll need
For the crust
200 g macadamias (or almonds, preferably soaked in filtered water for at least 8
hours, then drained)
140 g dates, pitted and diced
1-2 tablespoon water (if using dry nuts)
For the vanilla layer
280 g cashews, soak them for approx. 6 hours, rinse and drain
140 g dates, pitted
1 cup water
1 tablespoon coconut oil, melted (optional)
1 teaspoon vanilla essence or vanilla paste
For the kiwifruit layer
300 g kiwi-fruit, peeled
45 g fresh spinach
35 g dates, pitted and diced
Chopped pistachios and shredded coconut for garnish (optional)
For the crust, pulse the nuts to fine crumbles, using a high-speed blender. Transfer to a medium sized bowl. Pulse the dates to fine crumbles and add to the bowl. If using dry nuts, add one or two tablespoon water until the dough is relatively sticky.
Line cake tin with baking paper. Scoop dough into cake tin and spread it evenly. Place in fridge or freezer while preparing the vanilla layer.
For the vanilla layer, blend all ingredients until smooth. Pour into cake tin and spread
evenly.Then, without cleaning the blender, blend kiwifruit and dates until smooth, then add add spinach and shortly blend until smooth. Scoop kiwifruit mixture in dollops onto the vanilla layer. Then use a teaspoon to swirl it all through. Add garnish of your choice.
Place in freezer until set. Cut when still firm and let then defrost further before serving.