Updated: Jul 24
Makes 8 slices
100g ground hazelnuts
100g ground seed mix
1tbs maple syrup
1/2 inch ginger
Middle Apple Layer
4 apples chopped
1 cup coconut sugar
2 tsp cinnamon, 2 tsp mixed spice
Topping Cream Layer
100g soaked and drained cashew nuts or hulled hemp seeds
1/2 cup coconut milk or water
1/2 cup pitted dates/raisins or mulberries
Place all the ingredients for the base into a food processor and blend until it makes a biscuit like dough. Test that it is wet enough by making some into a ball and seeing if it stays. If it isn’t wet enough turn the blender on and add 1tbs water to it.
Pour into a silicone tin and firmly press it down so it is nice and compact –make sure that you get the edges firmly pressed down, as these are the bits that might crumble otherwise. Place in the freezer to set while you make the next layer.
To make the apple layer add all the ingredients into the food processor again and pulse it. You don’t want this layer to be too mushy so don’t over blend.
Pour on top of the base and again place in the freezer to set whilst you make the next layer.
To make the cream layer drain your pre-soaked cashew nuts and rinse them well. Then in the food processor place the last ingredients and whizz into a smooth creamy layer. You will need to scrape down the sides a few times to get it all smooth. Then spread it evenly on top of the apple layer and leave to set in the freezer for 30 minutes.
Serve chilled from the freezer. Best to store in the freezer and defrost a piece for 10mins before serving. Keeps in freezer for 1 month