— MAKES 18 SMALL BARS
225G / 2 CUPS RAW CASHEW NUTS,
SOAKED FOR AT LEAST 5 HOURS
75 ML LIME JUICE (2-3 LIME)
3-4 TBSP MAPLE SYRUP OR HONEY
3 CM FRESH GINGER, GRATED
120 G / 150 ML COCONUT OIL, MELTED
1 TSP VANILLA POWDER
PINCH OF SEA SALT
3 TBSP MATCHA POWDER
2 KIWIFRUITS, PEELED
2 GOLD KIWIFRUITS, PEELED
1 - Place cashews, lime juice, maple syrup, ginger, vanilla powder and salt in
food processor. Process until very smooth. Add melted coconut oil and process for a few more minutes.
2 - Line a 19 x 22 cm form with parchment paper. Pour half of the mixture in
the form and smooth with a spatula. Place into the freezer while you continue.
3 - Add matcha powder and one kiwifruit to food processor and blend with
the other half of the cashew mixture until smooth. Remove form from freezer
and pour kiwi mixture over the bottom layer. Place in the freezer for an hour or until firm.
5. Before serving, top with thin slices of remaining kiwifruit and gold kiwifruits. Run a sharp knife under warm water for a few seconds and slice into bars
(i sliced first in nine squares and then cut each of them in two triangles). Enjoy !
Keep the bars in the fridge for up to four days. Or store in the freezer and thaw at room temperature for about an hour before serving. If you do so, i find it better to add kiwi slices on top only before serving to keep it fresh.
NOTE / If you can't find gold kiwifruits, use four regular kiwifruits instead.