Brimming with festive produce and aromatic spices, this fig, pecan and coconut infused slice will seriously wow your guests this Christmas. Being raw and best served chilled, this slice is perfectly refreshing for the hot summer months, and the added benefit of psyllium husk will aid digestion - we're thinking of you post indulgent Christmas lunch.
You will need:
For the coconut pecan base:
1 cup pecans
1/2 cup almonds
1/2 cup medjool dates, pitted and soaked
3 tablespoons coconut oil, melted
2 tablespoons shredded coconut
1 tablespoon psyllium husk
1/2 teaspoon cinnamon
1/2 teasoon vanilla
For the lemony cashew cream filling:
1/2 cup cashews (soaked in water for 8 hours)
1/3 cup coconut milk
1/4 cup unsweetened shredded coconut
2 tablespoons pure maple syrup
Juice of 1 lemon
Zest of 1 lemon
Fresh fig slices to decorate
Line a small baking tray with baking paper. We used a 20 x 20cm baking tray.
To make the base, place all ingredients into a high powered food processor and combine until the mixture is sticky. Pour the mixture into the prepared baking tray and use your hands to press firmly and evenly. Place the base in the freezer to set.
To make the filling, drain the cashews of excess water and then place in the food processor. Combine for 2 minutes, or until cashews have broken down and start to look creamy. Add the coconut milk, maple and lemon and process until smooth and creamy. Stir through the coconut.
Take the base out of the freezer and spoon the cashew cream on top, spreading evenly with a spatula. Return to the freezer to set for an hour.
Garnish with slices of fresh fig and then use a sharp knife to slice. This dessert can be kept int he freezer for a few days. Just be sure to allow the slice to defrost on the bench for a few minutes prior to serving.