This delicious vegan Kiwi Cake, adapted from here, is gluten, dairy, refined sugar free. The crust is made with dried figs, almonds and lime juice, then topped with maple syrup sweetened cashew coconut cream and garnished with a layer of kiwi fruit.
- Line a 20x11cm loaf pan with baking paper. Place chopped dried figs and toasted almond slices in a food processor. Process until finely chopped. Add in lime juice and process until a sticky mixture forms. Press the sticky mixture evenly into the bottom of the loaf pan.
- Place cashew nuts, freshly pressed lime and lemon juice, maple syrup and coconut oil in a food processor and process until smooth and creamy. Pour the filling onto the crust and smooth the surface.
- Peel and cut the kiwis into slices. Arrange the kiwi slices on top and chill for 2 hours or overnight until set.