This slice is great for curbing those sweet tooth cravings, in fact it would be great as a treat breakfast, morning tea, afternoon tea or dessert. I started out trying to make a cheese cake, however it didn’t quite workout that way. However it does not take away from the deliciousness of this recipe. 

Nut Base – completely gluten free and wheat free.

Ingredients:

– 150g Pecans
– 150g Macadamias
– 150g Natural Almonds
– 2 Tablespoons honey 

– Oven set at 180°C. 

Yoghurt topping.

Ingredients:

– 2 cups Natural Yoghurt
– 1 cup milk
– juice of 2 lemons
– 2 1/2 Tablespoons Maple Syrup
– 3 large pinches of cinnamon
– 1/2 Tablespoon honey
– 3 Teaspoons gelatin

 

Method: 

In a food processor blend together nuts until finely chopped. Once evenly chopped add honey and blend some more until sticky and starts coming together. Remove from food processor and press into a greased baking tray for slices. 

Place the nut pressed base into the oven to cook for about 10 minutes in the middle shelf.
Once lightly browned, remove from oven and then let cool completely. 

While the base is cooking, take a bowl and place all the yoghurt ingredient except gelatin and mix together until all ingredients are mixed evenly. Then add gelatin and thoroughly mix together. 
Once your base has cooled completely, place yoghurt mixture on to the nut base and spread evenly. Then sprinkle with cinnamon and swirl. Place into fridge for 24 hours to set. It won’t be completely hard but won’t run everywhere when you cut it.