2-3limes, zest and juice (~90g or 6 tbsp), to taste
½ cup (~50g)diced papaya, in 1cm cubes
¼whole papaya, peeled and seeded
The day or at least 4 hours beforehand:
Soak the dates (for the base) and cashews (for the filling) in water in seperate bowl. Cover and set aside for at least 4 hours.
To make the base:
Add the nuts to a food processor and process until it forms coarse crumbs. Drain the dates and add them to the food processor process until everything is combined. The mixture should stick together when it is pinched between two fingers.
Line a 20cm (8-inch) loaf tin or container with baking paper. Firmly press the base mixture into the bottom to form a crust. Set aside.
To make the filling:
Drain the cashews. Add them and the rest of the filling ingredients (except the papaya) to a blender and blend until combined.
Pour the filling on top of the base. Scatter the cubed papaya over the filling and gently press them into the surface. Cover and set aside the mixture in the fridge for at least 6 hours.
Top the set slice with fresh papaya. Cut with a sharp knife and enjoy!
The slice needs to be served chilled otherwise it will melt. Store leftovers in an airtight container in the fridge for up to 5 days.
* This amount of coconut oil will make a slice that is soft and has the texture of mousse but will not keep outside the fridge for very long. For a firmer slice, use ¾ cup (180mL) of melted coconut oil