Raw ‘Golden Gaytime’ Slice

Oh how I miss the sunshine… and what better way to be transported back to sunnier times than by eating a re-vamped version of the Australian summertime classic, the ‘Golden Gaytime’!

This one is a little different to the original. Just as tasty, don’t get me wrong! But unlike the classic it is based upon, this one features an abundance of “superfoods”.

A first tried lucuma as a whole fruit (not the powder) in the markets of a beachside village in Peru called Huanchaco. Our days spent in Huanchaco seem almost like a dream looking back. No clocks, no schedule, no technology, no worries. Aside from some debilitating sunburn – which if you’re for some reason interested in reading more about, head to www.whynothaveboth.com – our days spent here were some of the happiest, and sunniest, I’ve had so far.

Huanchaco Sunsets

Huanchaco Sunsets

So where am I going with this waffling tale of sunburn… Lucuma and ice-cream, that’s where; they belong together.

The most popular flavouring for ice-cream in Peru, this South American super fruit stole my heart and got me thinking… Raw desserts of course! Not only is lucuma full of iron and B vitamins, its distinctly sweet natural flavour and orange colour make it the perfect ingredient to replicate the golden caramel layer of the ‘Golden Gaytime’.

And so Raw ‘Golden Gaytime’ slice was born…




1 ½ cups dates
1 cup almonds
½ cup oat bran
2 tablespoons LSA
2 teaspoons cinnamon
¼ teaspoon vanilla extract
3 tablespoons coconut oil

Caramel Cream:
2 cups cashews, soaked overnight
½ cup dates
2 tablespoons lucuma powder
¼ teaspoon vanilla extract
2 tablespoon coconut butter
2 tablespoon coconut cream
2 tablespoons coconut oil
1 tablespoon lecithin powder

Raw Chocolate:
4 tablespoons coconut oil
2 tablespoons coconut cream
2 tablespoons cacao
1 tablespoon raw honey

Biscuit Crumb:
Buckinis – I use Loving Earth Caramelised Buckinis, they have added mesquite and maca for extra caramelly goodness!

For the base, blitz all ingredients together until a rough dough forms. Press the mix firmly, and evenly, into the base of a silicone slice dish and pop into the freezer to set. My dish is 20cm by 20cm and about 5cm deep.

For the caramel cream, blitz all the ingredients together, except the coconut oil and lecithin, until a smooth cream is achieved. Add in the coconut oil and lecithin and give a final blitz. Pour over the base, smoothing into an even layer, and put back into the freezer.

To make the raw chocolate, melt the coconut oil over a low heat in a small saucepan. Take off the heat and add the other ingredients, stirring to combine. Pour the chocolate sauce over the caramel cream layer. Moving quickly, sprinkle over the caramelised buckinis and once again, pop back into the freezer to set.

Once set, remove from the tin and slice into 12 even slices. Store in the freezer and enjoy whenever you need a hit of sunshine!