Servings: 4 | Prep time: 20 min | Cooking time: 0 min
Dairy-free
Ingredients:
Base
- 80g sunflower seeds OR 40g sunflower seeds + 40g pumpkin seeds
- 7 medjool dates, stoned
- 3 tablespoons coconut oil
- 40g rolled oats
Filling
- 2 3/4 cups raw cashews (soaked)
- 3/4 cup coconut cream chilled
- 2/3 cup raw honey
- Lemon zest of 2 lemons
- 2/3 cup fresh lemon juice
- 1/4 cup coconut oil
- 1/8 teaspoon Himalayan Rock Salt
Method:
Base:
- Soak the dates in warm water for at least 10 minutes to soften.
- Toast all the seeds in a dry pan until they start to pop. This might only take a few minutes.
- Drain the dates and blend together with the oil and oats. Add the seeds and blend for a short while, until combined.
- Firmly press the base mixture into a tart tin that has been lined with baking paper or oiled with a little bit of coconut oil.
- Transfer to the freezer to set for at least 30 minutes.
Filling:
- Soak the raw cashews in warm water for at least an hour. Drain water afterwards.
- Place all the filling ingredients in a high speed food processor and blend until completely smooth. Occasionally scrape off the sides until mixture is smooth and velvety.
- Transfer mixture to the cooled tart base and put into the fridge to set. Allow to set for 8 hours or set in the freezer for at least 4 hours.
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