100g (1 cup) almonds, toasted
1 cup dessicated coconut, toasted
4 pitted fresh dates
2 tbsp Stork Baking Margarine, melted
2,5ml (¼ tsp) fine salt
300g (2 cups) raw cashews, soaked in boiling water for 1 ½ hours
125ml (½ cup) canned coconut milk, shaken
45g (¼ cup) desiccated coconut
60g Stork Baking Margarine, melted and cooled
80ml (⅓ cup) pure maple syrup or honey
30ml (2 tbsp) fresh lemon juice
15ml (1 tbsp vanilla extract
30ml (2 tbsp) rose water
Few drops of pink food colouring
Step by step method
- Grease and line a 20cm square baking tin with STORK bake.
- In a food processor, blitz the almonds, desiccated coconut, dates, STORK bake and salt until it comes together, be careful not to over blend or it will turn into a paste.
- Evenly press the almond mix in the the bottom of the prepared pan.
- In the same food processor or blender, combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides.
- You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly.
- Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
- Pour ½ of the filling into the prepared pan over the almond crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Freeze for 1 hour.
- Tint the other ½ of the mix pink and pour over the set layer. Freeze for 3 hours or until completely set.
- To serve, run a sharp knife under hot water slice into even squares.
- Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.