Head chef Kim’s shares his recipe to summer sweetness: Easy no-bake lemon magic

Ingredients

Base

• 3 cups raw cashews
• 3 cups desiccated coconut
• 30 medjool dates, roughly chopped
• 5 tbsp lemon juice
• 1/2 tsp salt

Topping

• 2 cup raw cashews
• 1 cup coconut oil
• 1 cup pure maple syrup
• 2 lemon zest
• 6 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

Base

1. line a slice tin with Go-between (approx. 40cm × 30cm) with baking paper, ensuring the Go-between extends over the sides for easy removal later.
2. Place all base ingredients into a food processor or metal bowl (i recommend soaking cashews and dates if using a bowl. Blend until well combined and the mixture sticks together, scraping down the sides as needed.
3. Tip the mixture into the lined tin and press down evenly to form a firm base.
4. Place the tray into the freezer while you make the topping.

Topping

1. Clean the blender.
2. Add all topping ingredients and blend until smooth and creamy, scraping down the sides halfway through.
3. Remove the base from the freezer and pour the topping evenly over it. Smooth the surface with the back of a spoon.
4. Return the slice to the freezer for at least 1 hour (overnight is best).
5. Once set, cut into 30 bite size squares.