No baking required to make this refined sugar free, dairy free and gluten free Raw Lime + Pistachio Slice…… Good for you and tastes amazing!
Raw Lime Pistachio Slice
I received a delivery of local fruit and veggies (and a big box of our fav, mangoes) from a local down south company Crazy4Fruit & Veg – Capel to Cowaramup. The produce was grown locally and amazing quality. Was so nice to have a fridge and fruit bowl over flowing. It made me really focus on healthy eating and even found the kids eating more veggies than they normally would. In the box was a handful of limes so I had a play around with raw lime slice recipes. This one was an instant winner!
How amazing are the colours! I added baby spinach and avocado to give the top layer it’s vibrant green colour. (and a nice way to add in some extra veggies to a sweet treat)
It pretty much came about as a variation of my Raw Blueberry and Lemon Slice.
Lime and pistachio seems such a natural flavour combination, well I think pistachios and any citrus go together amazingly. This one should definitely be on your ‘to try list’
You just need to blend together each layer of ingredients separately and level out into a square cake tin, setting in the freezer between each layer. I prefer to make this slice in a Thermomix, but it works just as well in a food processor. Depending on the power of your processor you may just need to blitz for a bit longer to get a nice smooth consistency.
Raw Lime + Pistachio Slice
- Yield: 16 squares 1x
Description
No baking required to make this refined sugar free, dairy free and gluten free Raw Lime + Pistachio Slice
Ingredients
Base:
- 1/2 cup / 50g pistachios
- 1/2 cup / 65g cashews
- 1 cup / 70g desiccated coconut
- 1 cup / 160g Medjool dates, pitted
- 1 tablespoon lime juice
- pinch of salt
Centre Layer:
- 2 cups / 260g cashews, soaked overnight
- 2/3 cup / 160g coconut cream
- 1 cup / 100g desiccated coconut
- 3 tablespoons rice malt syrup
- 4 tablespoons lime juice
- zest of 2 limes
Top Layer:
- 1/2 cup baby spinach leaves
- 1/2 avocado
- 3/4 cup / 165g coconut cream
- 1/2 cup / 35g desiccated coconut
- 3 tablespoons rice malt syrup
- 3 tablespoons lime juice
- 1/2 cup / 65g cashews, soaked overnight
Instructions
THERMOMIX METHOD
Line a 20cm x 20cm cake tin with baking paper.
Place dates into mixing bowl and blend 10 sec / speed 8. Add remaining base ingredients and blend 20 sec / speed 8, scrape down sides and blend 10 sec / speed 8. It should form a dough like consistency, if not, add a tablespoon of water and blend 15 sec / speed 8. Press mixture into base of cake tin. Cover and put in freezer to set.
Place centre ingredients into mixing bowl and blend 1 min / speed 8, until smooth and creamy. If needed, scrape down the sides and blend another 20 seconds / speed 8 til smooth. Pour onto base layer then put back in freezer.
Place top ingredients into mixing bowl and blend 20 sec / speed 8, scrape down sides and blend 15 sec / speed 8. Pour over centre, tap tin on bench to get even. Put in freezer to set for 2 hours.
Once firm, cut into 16 square. Store and serve straight from the freezer.
NON THERMOMIX METHOD
Line a 20cm x 20cm cake tin with baking paper.
Blend dates in a food processor til smooth. Add remaining base ingredients and pulse until well combined. The mixture should stick together like a dough, if not, add a tablespoon of water and pulse again. Press mixture into base of cake tin. Cover and put in freezer to set.
Place centre ingredients into food processor, blitz until smooth and creamy. If needed, scrape down sides and blitz again. Pour onto base layer then put back in freezer.
Place top ingredients in processor, blend til smooth. Pour over centre layer, tap tin on bench to get an even layer, put in freezer to set for 2 hours.
Once firm, cut into 16 square. Store and serve straight from the freezer.
Notes
This slice is best served straight from the freezer as it can go quite soft at room temperature.
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