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Raw vegan slices with kiwi and lemon
1 h active | 20 h total
Nutrition facts per serving:
  • Energy in kcal about 672
  • Fat about 46g
  • Carbohydrates about 52g
  • Protein about 16g
This is needed
This is needed for 6 people
Base
  • 175 g Medjool dates, pitted
  • 55 g almonds
  • 65 g rolled oats
  • 0.5 tsp cinnamon
  • 0.25 tsp ginger powder
Lemon layer
  • 190 g cashew nuts, soaked overnight in cold water
  • 3 tbsp lemon juice
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
Kiwi layer
  • 190 g cashew nuts, soaked overnight in cold water
  • 1 kiwis, cut into pieces
  • 4 tbsp water
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil, melted
Toppings
  • 2 kiwis, sliced
Tools
  • Loaf tin (approx. 21 cm long, 11 cm wide), lined with baking paper
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And that's how it's done
And that's how it's done
Base
Pour the boiling water over the dates, leave to plump up for 10 mins., drain the water. Blitz the oat flakes and almonds in a blender, add the dates and spices, blend until smooth and doughy. Transfer the mixture to the prepared tin, press flat, place the tin in the freezer until needed.
Lemon layer
Drain the cashews, transfer to a blender along with all the remaining ingredients, blend on a high setting until smooth. Remove the tin from the freezer, add the lemon layer, smooth down with a knife. Return the tin to the freezer.
Kiwi layer
Drain the cashews, transfer to a blender along with all the remaining ingredients, blend on a high setting until smooth. Remove the tin from the freezer, add the kiwi layer, smooth down with a knife.
Toppings
Arrange the kiwi slices on top of the kiwi layer. Place the tin in the freezer for 6-8 hrs. Remove the tin from the freezer 20-30 mins. prior to serving the dessert, cut into slices.