Ingredients

The following ingredients have 12 Servings
  • 30g coconut oil, plus extra for greasing
  • 100g blanched almonds
  • 100g soft pitted dates
  • 300g cashew nuts
  • 2½ tbsp agave syrup
  • 50g coconut oil
  • 150ml almond milk
  • 2 lemons, zested and juiced

Instruction

  • Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
  • Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.