Prep: 45 minutes
Gluten Free, Dairy Free, Vegan, Whole Food Plant Based

CRUST INGREDIENTS
1 & ½ Cups pecan nuts
1 cup coconut
1 cup pitted dates
2 tbsp cacao powder
Pinch salt

METHOD

Using a food processor – blend nuts and coconuts to a nice coarse powder

Add the cacao and salt and blitz. Then add the dates and blend until a good mixture forms.

Evenly press into a 20 cm square pan lined with baking paper

Or alternatively use either silicone muffin tray or a springform muffin tray as they look just as spectacular

FILLING INGREDIENTS 
2 cups cashews (soaked 4-6 hours)
1 cup coconut cream
¼ cup coconut oil melted
½ cup maple syrup
2 tbsp lemon juice
1 tbsp vanilla
1 Tbsp Irish Moss
1 tsp cinnamon
¼ tsp ground cardamom
¼ tsp nutmeg
¼ tsp ginger
¼ tsp salt
2 Tbsp lecithin

METHOD

In a Vitamix or high powdered blender combine all the ingredients except for the coconut oil and lecithin.

Blend to a creamy smooth mixture.

Then add the lecithin and blend then slowly add the melted coconut oil and blend until completely combined.

Taste the mix to see if it is strong enough or needs more spice or sweetening and adjust accordingly

Pour over crust and place in the fridge to set for 4 hours or more

Garnish with some cacao or spices and pecans, even some star anise.

Cut into even squares or pop from the muffin tin.