200gmacadamias (or almonds)preferably soaked in filtered water for at least 8 hours, then drained
105gdatespitted and diced
1-2tablespoonwaterif using dry nuts
For the lime layer:
280gcashewssoak them in filtered water for at least 4 hours, the rinse and drain
70gdatespitted
125gwater
85glime juice (approx. 2-3 small limes)
3piecezest of small limes
1handfulof baby spinach leavesoptional, used for color purposes
1-2tablespooncoconut oiloptional
For the strawberry layer:
400gstrawberries
140gcashewssoak them in filtered water for at least 4 hours, the rinse and drain
70gdatespitted
1tablespooncoconut oiloptional
Instructions
For the crust, blitz the macadamias in a blender to fine crumbles and transfer to a medium sized bowl. Then blitz the dates to fine crumbles and add to the bowl.
Mix well. It should form a relatively sticky dough. If too dry, add a little extra water. Line spring form with baking paper, scoop dough into spring form and spread evenly.
For the lime layer, blend all ingredients until smooth. You might need to scrape the mixture down the sides or use tamper. Only add a little extra water if the mixture won’t blend at all.
Pour the lime layer into the spring form and spread evenly. Place in freezer while preparing the strawberry layer.
For the strawberry layer, blend all ingredients until smooth. You might need to scrape the mixture down the sides or use tamper. Only add a little extra water if the mixture won’t blend.
Carefully pour the strawberry layer over the lime layer and spread evenly. I used dehydrated raspberries and chopped pistachios for garnish.
Place in freezer until set. Let defrost a little before cutting slices. For best results, let then defrost completely in fridge – the texture will be divine! :)