1 Line a loaf tin (or a spring cake tin) with baking paper.
2 To make the base: Using a food processor, blend the walnuts, dates, coconut, coconut oil and salt until it turns into a crumbly mixture.
3 Evenly spread and firmly press the mixture into the base of the tin. Cover it over with cling wrap and pop it into the freezer.
4 To make the filling: Combine all of the filling ingredients into a food processor and blend until smooth and creamy. You might want to adjust the taste by adding more lime juice or maple syrup.
5 Remove the tin from the freezer and spoon the filling over the base. Using the back of a spoon, smooth over the top and pop it back into the freezer for at least 4 hours to set. Make sure to cover the tin with cling wrap before returning it to the freezer.
6 Take the slice out to defrost for 30 minutes before slicing and serving. Decorate with fresh lime zest, crushed pistachios and shredded coconut.
3/4 cup Walnuts
1/4 cup Desiccated Coconut 5 Medjool Dates
Pinch of Sea Salt
1 cup Soaked Cashews
1 cup Natural COYO Coconut Yoghurt Alternative
1/4 cup melted Coconut Oil
1/4 cup Maple Syrup
Juice + Zest of 1 Lime