Ingredients:
Crust:
1/2 cup raw unsulphured almonds
1/2 cup hazelnuts
1 cup coconut shreds
1 cup dates
2 TBSP cacao (or unsweetened cocoa)
Filling:
1 cup raw unsulphured cashews
1 cup coconut shreds
7 medium sized, organic ripe plums or other stone fruit or berries that are in season
3-4 TBSP freshly squeezed lemon juice
1/3 tsp vanilla bean extract, alcohol free or use seeds from a pod or leave it out.
1 TBSP coconut oil
3 tsp poppy seeds
Topping: raw chocolate bits (or cacao nibs), almonds flakes, hazelnuts, fresh plum slices, or pomegranate seeds
Method:
Prepare the Crust:
Add all crust ingredients to a blender and pulse until slightly sticky.
Press the mixture evenly into a pan lined with baking paper.
Place the pan in the fridge to set. 2. Make the Filling:
Blend the rest of the ingredients (except the poppy seeds) until a smooth, thick cream forms.
Stir in the poppy seeds using a spatula.
Check the sweetness. If needed, add rice syrup for more sweetness, or lemon juice if it’s too sweet, depending on the plums/fruit used. 3. Assemble the Dessert:
Spoon the filling into the prepared crust.
Place it in the fridge to set. 4. Serve:
Decorate with your choice of toppings when ready to serve.
Keeps in the fridge for 2-3 days if not devoured immediately!
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