This dish contains the following allergens: Tree Nuts
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For the base
100g
rolled oats
30g
desiccated coconut
3 tbsp
coconut oil
3 tbsp
maple syrup
For the coconut topping
1 x can
coconut milk
4 tbsp
maple syrup
Zest and juice of 3
limes
100g
cashew nuts, soaked overnight in water then drained
Small handful
mint leaves
To decorate
Strawberries, halved
For the base
3.5oz
rolled oats
1.05oz
desiccated coconut
3 tbsp
coconut oil
3 tbsp
maple syrup
For the coconut topping
1 x can
coconut milk
4 tbsp
maple syrup
Zest and juice of 3
limes
3.5oz
cashew nuts, soaked overnight in water then drained
Small handful
mint leaves
To decorate
Strawberries, halved
Utensils
Step 1
First make the base: Mix together the oats and desiccated coconut. Melt the coconut oil and maple syrup then pour in and mix together until sticky. Press into the base of a 20cm loose-bottomed round tin and set aside.
Step 2
Place the coconut ingredients into your Ninja Kitchen food processor and whizz up until thick and smooth. Spread this over the base evenly then freeze for 15 minutes.
Step 3
Arrange the strawberry slices around the edge (cut side down) and push down slightly then return to the freezer for a further hour.
Step 4
When ready to serve, place in the fridge 15 minutes beforehand then remove from the tin, cut into 8 slices and enjoy!
First make the base: Mix together the oats and desiccated coconut. Melt the coconut oil and maple syrup then pour in and mix together until sticky. Press into the base of a 20cm loose-bottomed round tin and set aside.
For the base
100g
rolled oats
30g
desiccated coconut
3 tbsp
coconut oil
3 tbsp
maple syrup
For the coconut topping
1 x can
coconut milk
4 tbsp
maple syrup
Zest and juice of 3
limes
100g
cashew nuts, soaked overnight in water then drained
Small handful
mint leaves
To decorate
Strawberries, halved
For the base
3.5oz
rolled oats
1.05oz
desiccated coconut
3 tbsp
coconut oil
3 tbsp
maple syrup
For the coconut topping
1 x can
coconut milk
4 tbsp
maple syrup
Zest and juice of 3
limes
3.5oz
cashew nuts, soaked overnight in water then drained
Small handful
mint leaves
To decorate
Strawberries, halved
Step 2 of 4
Place the coconut ingredients into your Ninja Kitchen food processor and whizz up until thick and smooth. Spread this over the base evenly then freeze for 15 minutes.
For the base
100g
rolled oats
30g
desiccated coconut
3 tbsp
coconut oil
3 tbsp
maple syrup
For the coconut topping
1 x can
coconut milk
4 tbsp
maple syrup
Zest and juice of 3
limes
100g
cashew nuts, soaked overnight in water then drained
Small handful
mint leaves
To decorate
Strawberries, halved
For the base
3.5oz
rolled oats
1.05oz
desiccated coconut
3 tbsp
coconut oil
3 tbsp
maple syrup
For the coconut topping
1 x can
coconut milk
4 tbsp
maple syrup
Zest and juice of 3
limes
3.5oz
cashew nuts, soaked overnight in water then drained
Small handful
mint leaves
To decorate
Strawberries, halved
Step 3 of 4
Arrange the strawberry slices around the edge (cut side down) and push down slightly then return to the freezer for a further hour.
For the base
100g
rolled oats
30g
desiccated coconut
3 tbsp
coconut oil
3 tbsp
maple syrup
For the coconut topping
1 x can
coconut milk
4 tbsp
maple syrup
Zest and juice of 3
limes
100g
cashew nuts, soaked overnight in water then drained
Small handful
mint leaves
To decorate
Strawberries, halved
For the base
3.5oz
rolled oats
1.05oz
desiccated coconut
3 tbsp
coconut oil
3 tbsp
maple syrup
For the coconut topping
1 x can
coconut milk
4 tbsp
maple syrup
Zest and juice of 3
limes
3.5oz
cashew nuts, soaked overnight in water then drained
Small handful
mint leaves
To decorate
Strawberries, halved
Step 4 of 4
When ready to serve, place in the fridge 15 minutes beforehand then remove from the tin, cut into 8 slices and enjoy!
For the base
100g
rolled oats
30g
desiccated coconut
3 tbsp
coconut oil
3 tbsp
maple syrup
For the coconut topping
1 x can
coconut milk
4 tbsp
maple syrup
Zest and juice of 3
limes
100g
cashew nuts, soaked overnight in water then drained
Small handful
mint leaves
To decorate
Strawberries, halved
For the base
3.5oz
rolled oats
1.05oz
desiccated coconut
3 tbsp
coconut oil
3 tbsp
maple syrup
For the coconut topping
1 x can
coconut milk
4 tbsp
maple syrup
Zest and juice of 3
limes
3.5oz
cashew nuts, soaked overnight in water then drained
