Makes 10 to 12 pieces
INGREDIENTS
For the base
For the filling
For Chocolate Frosting (optional)
DIRECTIONS
(Credit to www.thedreamyleaf.com for the lemon curd recipe idea.)
INGREDIENTS
For the base
- 200g or about 1½ cups coarsely ground almonds (*You can put raw almonds in a food processor if you can't find ground ones at the supermarket.)
- 200g or about 1½ cup pitted soft Medjool dates (*Because Medjool dates tend to be rather expensive, I mix Medjool with other less soft types.)
- 1 tbsp cacao powder
For the filling
- ¾ cup raw cashews (soaked in water for at least 4 hours and drained or, if in a rush, soak in hot water for at least 1 hour)
- ¼ cup fresh lemon juice
- ¼ cup maple syrup
- zest of 2 lemons
- 1 tbsp coconut oil
- ¼ tsp turmeric for color, optional
- pinch of salt (*I use Himalayan pink salt.)
For Chocolate Frosting (optional)
- 4 tbsp melted coconut oil
- 4 tbsp unsweetened cacao powder
- 3 tbsp maple syrup
- 2 tbsp almond butter
- 2 tbsp water
- Pinch of salt to sprinkle on top
DIRECTIONS
- Put the Medjool dates in the food processor or blender. If using with a combination of other types of dates, add a bit of hot water to soften them. Mix until a paste forms and add the ground almonds. Pulse until a rather smooth mixture comes together.
- In an 8x8-inch square baking pan lined with cling film or parchment paper, press the mixture evenly with a spatula and put it in the fridge.
- For the lemon curd, mix all the ingredients in a high-speed blender until smooth.
- Put the lemon curd mix in a saucepan over low heat and cook for three minutes. Immediately transfer to a separate container. If too thick when cooled down, you can always adjust the consistency by adding water or lemon juice.
- Pour it over the base. Top with chocolate almond butter frosting if desired.
(Credit to www.thedreamyleaf.com for the lemon curd recipe idea.)