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 INGREDIENTSÂ
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.