Raw Lime Coconut Slice
Author: Julia McPhee
Recipe type: Cake/Dessert
Cuisine: Low Carb
Serves: 20
- Base
- 100g Butter melted
- 2 cups Almond meal
- 2 tbsp Almond butter
- 1 tbsp Vanilla essence
- Filling
- Juice and rind of 4 limes
- 2 tbsp Natvia
- ½ cup Coconut oil
- ½ cup Coconut cream
- 1 cup Cashews soaked in water for 1 hour
- 2 tsp Vanilla essence
- Melt butter and almond butter together and mix with almond meal, add vanilla essence. Mix well and press into a 20cm cake tin. I use a spring form tin. Refrigerate. Drain cashews. Place in a blender with coconut oil, coconut cream, Natvia, lime juice and rind and blend until smooth. Pour over base and refrigerate for 2-3 hours. Note that it will take several minutes to get mixture to a smooth consistency. Be careful to rest the blender and don’t let it over heat.
Calories: 213 Fat: 21.1g Saturated fat: 10.0g Carbohydrates: 2.1g Sodium: 33mg Protein: 3.8g
Recipe by Julia McPhee at http://www.jmcphee.com/2015/04/19/raw-lime-coconut-slice/
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