The other day we were lucky enough to get our hands on a box of market limes. At this time of hospitality closures, many restaurants and cafes haven’t been buying their normal stock quantities resulting in an over stock of many items, limes being one of them. Wholesalers and markets selling them much cheaper than normal so we thought why not support our local businesses and take some off their hands.
This recipe came straight to mind, normally made with lemons I decided to make a lime version. I have adjusted it slightly to suit and because it’s been such a popular recipe I thought I’d share it with you.
A sugar-free, dairy-free lime and coconut slice. Using cashew nuts to make the creamy filling you really don’t miss the dairy at all. No sugar added only sweetened with natural honey or rice malt syrup and the tangy lime juice and rind that complements so beautifully that you end up with a perfectly sweet but tangy, creamy and smooth slice. It can be kept in the fridge for up to a week to eat a little as you please or frozen for 3 months.
Dairy Free No Bake Lime & Coconut Slice
IngredientsBase 1 cup rolled oats 1 cup desiccated coconut 2 tbsp coconut oil, melted 1 tbsp rice malt syrup or natural honey Filling 1 cup cashews 1 cup coconut milk 1/2 cup coconut oil, melted 1/4 cup rice malt syrup or honey juice of 4 limes rinds of 2 limes (leaving some to top) extra desiccated coconut to sprinkle on top
- To make base, place oats in a food processor or vitamix and blend until fine crumbs
- Add desiccated coconut, melted coconut oil, and rice malt syrup/honey and process till well combined
- Press mixture into a prepared 20x20cm square tin line with baking paper
- Place in the fridge for 20mins
- Make filling, Place cashews, coconut milk, coconut oil, rice malt syrup, lime juice and rind, in a vitamix or blender and blend until smooth and creamy
- Pour over the base and return to the fridge for at least 45mins or until set.
- Sprinkle over extra coconut and lime rind and cut into squares.
Note- GF option Replace oats with quinoa flakes or buckwheat flour