Kiddipedia
A recipe from Mindfully Jessica and Califia Farms
Ingredients:
BASE
1/2 cup almonds
1/2 cup cashews
8 medjool dates
1 tsp vanilla extract
FILLING
First layer
1 1/2 cups cashews, soaked for a minimum of 2 hours
4 tbsp @califiafarms Unsweetened Almond Milk
2 1/2 tbsp lemon juice
3 tbsp melted coconut oil
1/4 cup rice malt syrup
Second layer (*note: reserve 1/2 of the first layer in blender, and add the following)
3/4 cup blueberries
1 tbsp rice malt syrup
1 tbsp melted coconut oil
Method:
- Line a 20×20 cake tin with baking paper.
- In a food processor, add the almonds and cashews. Process until a rough meal is achieved.
- Add the dates and vanilla and process again until a sticky mixture is achieved. Press evenly into the tin. Set aside.
- To make the first filling layer drain and rinse the cashews well. Add the cashews to a high powered blender along with the Califia Unsweetened Almond Milk, lemon juice, melted coconut oil, and rice malt syrup. Blend until completely smooth.
- Pour only half of this mixture onto the base, place into the freezer to firm up while you make the blueberry layer.
- To the first layer filling in the blender, add the blueberries, rice malt syrup and coconut oil. Blend until completely smooth.
- Pour this gently onto the first layer. Tap the tin onto the bench top to help release air bubbles and even out the top.
- Place in the freezer until firm, around 2 hours. Slice when still firm but softened enough to slice through. Store in freezer.
Quote: “This slice is healthy, vegan, dairy free, gluten free, & delicious. Califia Unsweetened Almond Milk is my favourite almond milk! It’s smooth, creamy and I personally love that it’s sugar free. Not only because I try to avoid excess sugar, but also because you can use it in both sweet and savoury recipes! Enjoy.”
More info:
Jessica Thomson is an Australian food influencer and mother of two. Follow her Instagram here: @mindfullyjessica
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