• Base

• 1 cup Raw Cashews
• 1 cup Fine Desiccated Coconut
• 1 cup pitted dates
• pinch of salt
• 1 tbs lemon juice

• Icing

• ½ cup Raw Cashews
• ¼ cup Coconut Oil, melted
• ¼ cup rice malt syrup or Coconut Nectar
• 1 ½ tbs lemon rind
• 2 tbs lemon juice
• ½ tsp Vanilla Bean Powder

• Step 1 :Line a slice tin with baking paper allowing it to flow over the edges.
• Step 2 :Pulse all base ingredients in a food processor or high speed blender until well combined. Add a tsp of water at a time if need be until the mixture starts to stick together.
• Step 3 :Transfer the mixture to the lined tin and press down evenly to form a base, place in the freezer to set.
• Step 4 :Wash the food processor and make sure it’s completely clean of previous mixture. Place in all the icing ingredients and blend/pulse until smooth and creamy.
• Step 5 :Remove tin from the freezer, pour the icing on top, sprinkle with a little extra lemon rind and store in the fridge. Best eaten once the icing has firmed.