Kristen Pavez is one of my favourite whole food cooks. Kristen offers a range of cooking classed to Perth locals and if you have not yet attending any of her classes then put it the top of your to-do-list of 2018!!
Ingredients for Loaf Tin
- 220gm Organic desiccated coconut
- 100gm extra virgin coconut oil
- 60gm honey/maple syrup
- good pinch salt flakes
- 10gm freeze-dried strawberries
- 75gm dried cranberries
- 50gm pistachio kernels
- 30g Raw Macadamias
- 10gm pistachio kernels extra
- 2gm freeze-dried strawberries extra
Place desiccated coconut, coconut oil and maple syrup in Thermomix or food processor bowl.
Blend on high speed, scraping down a couple of times when necessary, until mix is paste-like.
Remove mix to large bowl.
Roughly chop freeze dried strawberries, cranberries and pistachios. Add to coconut mix and stir well to combine.
Line a 20cm loaf tin with non-stick baking paper.
Press mix into pan making top as even as possible and compacting well. This will ensure presentation is good and white Christmas is easy to cut once set.
Finely chop extra pistachios. Crumble extra freeze dried strawberries.
Scatter nuts and strawberry crumble over the surface. Press in lightly so topping will adhere but still sit proud above the surface.
Cover pan and refrigerate for at least 2 hours or overnight.
Remove white Christmas slab from pan using sides of paper to lift out. Place on cutting board.
Using large, sharp knife, cut into desired size pieces.
Serve chilled from the fridge.