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At Mondays we love to put a wholesome spin on old classics! This sweet little slice has a warming spicy ginger hint and a unique buckwheat biscuit base. One slice is surely enough to satisfy your sweet tooth!

 

For the base:

 

1 cup buckwheat groats
1 cup cashews or almonds
1 cup dates, pitted
1/4  cup coconut oil
2-3 tbsp water
a pinch of salt


For the filling:


1 cup cashews, soaked for at least 4 hours or overnight then drained
1/4 cup maple, honey or rice malt syrup
1 1/2 cups coconut cream
2/3 cup coconut oil, melted
1/4 cup lemon juice
2 tsp ground ginger
1 tsp pure vanilla extract

Earl Grey Syrup:


Combine 1 cup brewed ear grey tea with 1/3 cup honey in a small pot, and simmer on the stove until it is reduced by half. This will usually take about 10-15 minutes. Leave to cool.

 

To make the base, add all ingredients except for the water in to a food processor. Process for 1-2 minutes, and then slowly add the water 1 tablespoon at a time until it starts to come together. It will be a little sticky, don't worry!

 

Press the base in to a slice tin lined with baking paper.

To make the filling, add all ingredients to a high powered blender or food processor. Process until creamy and smooth. Pour the topping over the base, and then smooth out evenly.

Place in the freezer to set for at least 3 hours to set.

To serve, remove from the freezer and allow to thaw slightly for about ten minutes. Slice in to squares.

Store in an airtight container. The slice will keep in the fridge for 2-3 days, or in the freezer for up to 2 months.  

 

Recipe by Hannah Horton, Mondays Wholefoods Eatery