Coconut Lime Slice



This creamy yet zesty slice is raw, vegan and gluten-free. It tastes like a cheese cake but doesn’t leave you feeling guilty after! It’s the perfect dessert to make and store in the freezer for whenever you need that sweet treat.


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.


Base Ingredients
3/4 cup Walnuts
1/4 cup Desiccated Coconut 
5 Medjool Dates
Pinch of Sea Salt

Filling Ingredients
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