Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Lemon layer
Kiwi layer
Toppings
Utensils
Loaf tin (approx. 21 cm long, 11 cm wide), lined with baking paper
How it's done
Base
Pour the boiling water over the dates, leave to plump up for 10 mins., drain the water. Blitz the oat flakes and almonds in a blender, add the dates and spices, blend until smooth and doughy. Transfer the mixture to the prepared tin, press flat, place the tin in the freezer until needed.
Lemon layer
Drain the cashews, transfer to a blender along with all the remaining ingredients, blend on a high setting until smooth. Remove the tin from the freezer, add the lemon layer, smooth down with a knife. Return the tin to the freezer.
Kiwi layer
Drain the cashews, transfer to a blender along with all the remaining ingredients, blend on a high setting until smooth. Remove the tin from the freezer, add the kiwi layer, smooth down with a knife.
Toppings
Arrange the kiwi slices on top of the kiwi layer. Place the tin in the freezer for 6-8 hrs. Remove the tin from the freezer 20-30 mins. prior to serving the dessert, cut into slices.
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