Ingredients:
For the base
125g pecans
45g desiccated coconut
70g ground almonds
185g dates pitted
40g coconut oil melted
2 tbsp maple syrup
For the topping
185g raw cashew nuts (presoaked over night)
3 unwaxed lemons- zest and juice
40g coconut oil melted
4 tbsp maple syrup
Method:
The night before leave the cashews to soak in a bowl of water.
Preheat oven to 150 degrees. place the pecans and coconut on a lined baking tray and toast for 7 or 8 mins.
Add all the base ingredients to a food processor and blitz until its crumbly and holds together when pinched. Press into a lined round tin approx 15cm diameter. Place in the fridge whist you make the topping.
Clean the bowl and blitz the topping ingredients until completely smooth. Spread the topping over the base and refrigerate for a minimum of 2 hours before serving.
