Ingredients
For the Crust
- 1 cup raw almonds
- ½ cup shredded unsweetened coconut (desiccated coconut)
- ½ cup dates, pitted
- ½ tsp vanilla extract
- ⅛ tsp unrefined salt
- 1 cup coconut/cashew/ almond milk
- 2 cups raw cashew nuts, soaked for 3-4 hours in double the quantity of water, drained and rinsed
- ½ cup date paste
- ⅔ cup fresh lime juice
- ⅛ tsp unrefined salt
- 2 tsp vanilla extract
- ¼ cup coconut butter
- 1 tbsp shredded coconut (desiccated coconut)
- 1 tsp lime zest
- 1 lime, sliced (optional)
Photo credit: Shraddha Saraogi
To prepare the crust, in a food processor pulse the almonds and coconut together into a fine flour. Add the dates, vanilla extract and salt. Pulse again a few times, until the mixture begins to clump together. Transfer to a parchment lined 9″ springform pan, spread out evenly and press down firmly. Place in the refrigerator to set, while you prepare the filing.
In a blender, place all the filling ingredients and blend until smooth.
Pour the filling into the prepared crust and refrigerate for at least 2 hours before serving. Garnish with shredded coconut, lime zest and lime slices (if using).
Serves 8
Storage/Shelf Life
In the refrigerator for 2-3 days.
Note
This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.
