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Apricot and Lemon Slice

Prep:

15 minutes

Chill:

1 hour

Servings:

8

Base ingredients 
1 ½ cups oats 
½ cup Two Islands Vanilla & Coconut Pea Protein Powder
1 cup desiccated coconut 
2 cups dried apricots, soaked in boiling water for 2 minutes and drained 
Zest ½ lemon 
Pinch of salt


Topping ingredients 
½ cup raw cashews, soaked
½ teaspoon vanilla essence 
4 tablespoons rice malt syrup 
4 tablespoons coconut oil, melted
Juice one lemon 
Note: for a thicker layer of topping, it is recommended to double the topping ingredients.

 

  1. Place all base ingredients in your blender and pulse for a minute and then switch to high.

  2. Blend until mixture is starting to come together like a biscuit dough.

  3. If you need to add a little bit of water to help bring the mixture together add 1-2 teaspoons.

  4. Turn out the base into a lined slice tray, and place in the freezer or fridge while you prepare the topping.

  5. Blend all topping ingredients until creamy. Be patient with this step, stopping and scraping down the sides of the blender every few minutes. Your topping should be silky smooth so take your time.

  6. Remove base from fridge and sprinkle with sliced dried fruit, you can use apricot, mango or cranberries.

  7. Pour topping on top and spread evenly.

  8. Sprinkle with extra coconut and freeze overnight.