GF : DF : SF : V : VEGAN

Serves 8

Base:

¾ cup gluten free oats or regular oats+

1 cup medjool dates, pitted

¾ cup desiccated coconut

2 tablepsoons vanilla essence

Top:

1/3 cup melted coconut oil

¼ cup maple syrup

Juice from 3 lemons

½ cup dessicated coconut

2 medium sized bananas, peeled

Fresh seasonal berries

For the base:

Place all ingredients in food processor and blend until well combined and forming a dough like consistency.

Press base into a lined spring form cake tin or loaf tin and pop in freezer whilst blending the top.

For the top:

Place all ingredients in food processor until well-combined then pour over the base ingredients and spread evenly.

Freeze for 5 hours to set.

Allow to thaw 10 minutes before serving.

+ Gluten free oats can be found in health food stores. Regular oats do contain gluten however due to the nature of oats being minimally processed and a beautiful fibrous support to the digestive system many people who can’t digest the likes of wheat in bread can tolerate oats well.