Raw Key Lime Pie Squares

Transfer the cashews to a bowl and cover with hot water from a kettle. Leave to soak while you carry out the next steps.

Next add the medjool dates to another separate bowl and cover with hot water from a kettle. Also leave to soak while you carry out the next step.

Line a 24 x 17 x 2 cm (9 x 7 x 1”) non-stick baking tray with greaseproof paper.

Add the ground almonds and a small pinch of salt to a food processor. Then drain the dates and add them to the processor and pulse until a dough forms. Add the mixture to the lined tin and press with your fingers until even and flat. If sticky, slightly wet your hands first. Freeze for 10 minutes whilst you make the filling.

Drain the cashews and add them to a high speed blender along with the lime juice, coconut milk, coconut oil, maple syrup, matcha powder and lemon zest. Blend until smooth.

Pour the filling over the base and freeze for 2 - 4 hours, or until set. Allow to come to room temperature a little before lifting out of the tray using the greaseproof paper and slicing into squares.