Passionfruit & White Chocolate Slice

Base

1 C Almonds
½ C Pumpkin seeds
1 ½ C Coconut, desiccated 
½ C Coconut flour
1 C Dates (soaked in hot water for 10-15mins)
¾ C Coconut oil
Prepare a slice tin with baking paper. Put all dry ingredients into a food processor and blend well. Add dates and oil and blend until well combined. Press down into slice tin.

White Chocolate Layer

1 C Cashew nuts (soaked overnight)
½ C Rice malt syrup ½ C Cacao butter
½ C āluān Coconut oil (melted)
½ tsp Vanilla extract
¼ C Almond milk (room temp)
Blend cashew until they form a creamy paste. Add in the rest of the ingredients and blend well until a smooth consistency. Pour over base and freeze until set.

Passionfruit Topping

1 ½ C Cashew nuts (soaked overnight)
½ C Rice malt syrup
1 C Passionfruit pulp
Pinch of turmeric
1 C āluān Coconut oil (melted)
Blend cashew until they form a creamy paste. Add in the rest of the ingredients and blend well until a smooth consistency. Pour over white chocolate layer and set in the fridge overnight or in the freezer for a 2-4 hours.
Once set drizzle with passionfruit pulp. Enjoy!