Strawberry & Cashew Cream Slice

8
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (143.3 g)
  • Calories 368.8
  • Total Fat - 12.9 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 0 mg
  • Sodium - 10.7 mg
  • Total Carbohydrate - 64.6 g
  • Dietary Fiber - 5.9 g
  • Sugars - 54.3 g
  • Protein - 4.6 g
  • Calcium - 98.1 mg
  • Iron - 1.2 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.1 mg

Step 1

Grease and line an 8 inch square cake tin and set aside.

Step 2

Add almond meal, cacao and coconut to a food processor and pulse to form an even crumb and then add dates and coconut oil, and pulse until you have a sticky dough and then press base into lined pan, taking time to ensure you get an even layer and then set aside.

Step 3

Drain cashews, then place in blender with remaining filling ingredients and blend on high until silky smooth, then pour over base.

Step 4

Freeze slice for 2 hours, then move to the fridge to set overnight.

Step 5

When you're ready to serve, top with chopped, fresh strawberries (you can press the berries into the filling, or simply layer on top**), then slice and enjoy.

Tips & Variations


No special items needed.

Related