The perfect Easter dessert to balance out the taste buds after all of that chocolate! This is one of my oldest recipes- I used to sell it them at markets and even made one for a friends wedding! And now I’m sharing it with you.
Super Zesty, with a creamy cashew nut and coconut cream filling and a raw date and ground almond base, it’s super healthy but very indulgent nonetheless.
Ingredients for the Base
- 200g Dates
- 75g Desiccated Coconut
- 160g Ground Almonds
Ingredients for the Filling
- Juice of 3 Lemons and Zest of 2 Lemons
- 120g Cashews
- Cream from a tin of Coconut Milk (read the label as can be full of yuckies so try and get one with just coconut!)
- 30g Coconut Oil
- 50ml Maple Syrup
- 1.5 tsp Turmeric
- Blueberries, desiccated coconut or lemon slices to decorate
Method
- Soak cashews for an hour in boiling water
- Whiz up base ingredients in a food processor with 3 tbsp of water
- Juice 3 Lemons and zest 2 lemons
- Blend to a creamy consistency drained cashews, coconut cream, lemon juice & zest, turmeric, maple syrup
- Pour over base and arrange blueberries, desiccated coconut or lemon slices to decorate
- Set for a few hours in the fridge
Greystones Momma 