Ingredients
For the crust
- 3/4 cup rolled oat
- 1/2 cup macadamia nuts roughly chopped
- 3/4 cup almond
- 3/4 cup shredded coconut
- 7 tbsp Unsalted butter
- 2 tbsp Natvia
For the filling
- 1 1/2 cup Heavy cream
- 1/2 cup Natvia
- 500g Cream cheese
- 1/2 tsp vanilla extract
- Zest of 2 limes
- Juice of 1/2 lime
- 1/2 cup Shredded coconut
- 1/4 cup Macadamia nuts, chopped
- 1/2 cup Cashew nuts, soaked overnight
Method
- For the crust mix all ingredients in food processor and blitz until they are crumbly and softly combined.
- Take the crust mix and press evenly into a 20cm or 22cm medium sized pan.
- For the filling first whip the heavy cream with Natvia until soft peaks form, set aside and chill.
- Blitz macadamia nuts and cashew in cleaned food processor.
- Beat cream cheese for 2 minutes, add the blitzed nuts, followed by vanilla extract, coconut and both lime zest and juice. Continue beating the cream cheese until well combined.
- Fold the whipped cream into the cream cheese mixture until mixed. Avoid over mixing to keep mix airy and fluffy.
- Pour the mix into the crust and spread evenly.
- Refrigerate for 2-4 hours.
Serves: 12-16 pieces
