Raw Lime Coconut Slice
Author: Julia McPhee
Nutrition Information
- Serves: 20
- Calories: 213
- Fat: 21.1g
- Saturated fat: 10.0g
- Carbohydrates: 2.1g
- Sodium: 33mg
- Protein: 3.8g
Recipe type: Cake/Dessert
Cuisine: Low Carb
Ingredients
- 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
Instructions
- 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.
