Ingredients
Base
80 g raw cashews
80 g macadamias
80 g desicated coconut
25 g coconut oil
20 ml rice malt syrup or honey
Topping
150 g raw cashews soaked for at least 30 mins then drained
220 ml coconut milk
100 g coconut oil melted
80 ml rice malt syup or honey
60 g desicated coconut
160 g fresh passionfruit pulp
Base
Place all ingredients in a high speed blender or food processor and process until smooth and crumb is sticking together
Press into a lightly oiled and lined square baking tin and freeze for 20 mins
Topping
Place cashews, coconut milk, oil and rice malt syrup or honey into your blender/food processor
Process until mixture is smooth and creamy – can take up to 3-4 minutes
Pour mixture over base and freeze for a further 20-40 mins
Place the passionfruit pulp in a small saucepan and heat on low until the mixture has thickened
Drizzle the passionfruit pulp over the slice and set in the freezer
Cut into squares and store in the freezer in an airtight container