3/4 cup cashews

1/4 cup almonds

9 medjool dates

tiny pinch of salt

Filling –

1 3/4 cups cashews, soaked for a few hours

1/3 cup melted coconut oil

1/3 cup vanilla or plain coconut yoghurt

1/4 cup rice malt syrup

3 tbsp coconut water

3 tbsp lime juice

1 tsp vanilla

pinch of salt

Kiwifruit slices, to serve


In a food processor, add the cashews and almonds. Process into crumbs. Add the dates and salt. Process again to form the base. Press into a lined cake tin (preferably with a removable base for easy removal. I used a 22cm tart tin).

Drain and rinse the cashews well. Add them into a high-powered blender or food processor, along with the remaining ingredients. Blend until completely smooth. Pour into the base and smooth out the top. Place in the freezer to set for a couple of hours, or just leave it in the fridge overnight. Top with sliced kiwi fruit