Coconut & Lime Slice

Ingredients
Base:
2 cups of oats
1 cup of shredded coconut
1/2 cup of almond hemp butter
1 tsp vanilla essence
1/4 cup of maple syrup
1/4 cup of melted coconut oil

Top layer:
3/4 cup of over night soaked cashews
1 can of chilled premium coconut cream
3/4 cup of melted coconut oil + 1 Tbsp
1/4 cup of maple syrup
6 Tbsp lime juice
2 heaped tsp of lime zest

Garnish:
Mini slice of lime
Toasted coconut chips
Lime zest
Freeze dried raspberries

Which Hemp Butter should I use?
Almond Hemp Butter

Line a baking tray or dish with baking paper, we used 23cm x 16cm. In a blender, blend oats until almost a flour and then add in the shredded coconut and blend again until combined. Add in the rest of the base ingredients and pulse until fully combined, scraping down the sides. Transfer the base mix into the lined baking tray and press down to pack it tightly. Cover and chill in the freezer for 4 hours or overnight.

To make the top layer, blend the soaked cashews until they are smooth and creamy. Open the can of coconut cream and scoop out 3/4 of the top solidified coconut cream into the blender. Add the melted coconut oil, maple syrup, lime juice, lime zest and blend until fully combined. Pour over the base layer, cover and chill again for at least 4 hours. Remove from the dish, slice and garnish!