By Zara D’Cotta
This is a fresh, citrusy summer dessert that requires no baking – which is the last thing we want to be doing when the sun is shining!
Raw desserts are not only really easy to make, but the use of whole foods rather than processed ingredients means you can avoid the sick feeling we often get after eating refined sugar. I think they taste better too.
You will need:
For the base:
1 cup pistachio nuts*
1/2 cup dessicated coconut
1/2 cup LSA* (linseed, sunflower and almond mix)
1 tbs rice malt syrup**
2 1/2 tbs coconut oil, melted
Pinch of sea salt
For the filling:
1 1/2 cup cashews, soaked overnight
1 cup coconut cream
1/4 cup rice malt syrup**
2 limes, juiced + zest of 1 lime
1 lime, cut into thin slices
What to do:
1. Line the bottom of a spring form tin with baking paper
2. Put all the ingredients for a base in a food processor and blitz until the nuts resemble crumbs and the mixture is sticky. Press the mixture firmly into the base of a spring form tin and put it in the freezer to set while you make the filling.
2. Place all filling ingredients in a food processor and blend until smooth. Pour mixture onto the base and put it back in the freezer until it becomes hard (allow a few hours) and take out of the freezer 20 minutes before serving. Don’t let it sit out for too long particularly on a hot day!
3. For the garnish, cut a line from the centre to the outer edge of the slice of lime, place on the pie and twist.
4. Devour and enjoy!
*You can use any combination of nuts and seeds
** I use Pure Harvest Rice malt syrup. Rice malt syrup has no fructose and is low GI, making it a great alternative to other sweeteners.