Bake it easy with Leda’s gluten- and dairy-free biscuit range, the perfect accompaniment when making your favourite dessert, slice, tart or cheesecake base. From traditional favourites like Leda Arrowroot to exciting chocolate-coated crème-filled Choculence biscuits, Leda’s biscuit range helps you create homemade delights that everyone can enjoy.
Cherry & Coconut Slice
Recipe / Leda Nutrition
Makes: approx. 25 pieces
GF, VG
=R1=
Hedgehog Slice
Serves: 8
GF, VG
=R2=
Rocky Leda Bites
Makes: approx. 30 bites
GF, VG
=R3=
For more information visit ledanutrition.com
Servings
Prep time
Cook time
Recipe
Ingredients
- Base
- 275g Leda Arrowroot Biscuits
- ¼ cup coconut oil
-
- Filling
- 1 cup raw cashews, soaked for 2 hours
- ¼ cup goji berries
- 1 cup fresh or frozen cherries
- 1 cup shredded coconut
- ¼ cup coconut cream
- 2 tbsp coconut oil
-
- Topping
- 100g dairy-free 70 per cent dark chocolate, melted
- Extra shredded coconut
Method
- Brush a 30cm slice tin with coconut oil to lightly grease. Place Leda Arrowroot biscuits in a food processor and process until finely chopped.
- Add coconut oil and pulse again until combined. Firmly press the biscuit crumb into the tin to cover the base evenly. Refrigerate for 1 hour or until set.
- Using the food processor, blend the cashews to a fine paste.
- Add the goji berries, cherries and shredded coconut and pulse to combine. Be sure not to over-process to maintain texture. Transfer the mixture to a mixing bowl.
- Add the coconut cream and coconut oil and stir until well combined.
- Top the biscuit base, level the mixture and place in the freezer for 3-4 hours or overnight.
- Once frozen, remove from the pan. Decorate with melted dark chocolate and coconut and return to the freezer until ready to serve.
- Cut into squares with a sharp knife and serve.
- Note: This slice will not completely freeze and it is perfect to eat straight from the freezer.
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