Lemon Cashew Cream Tart


Lemon Cashew Cream Tart
 
You will love this alkalising, cleansing dessert! Lemons are your best choice for assisting liver function and stabilising your weight. You will also benefit from a big vitamin C hit to boost immunity against colds & flus.
 
INGREDIENTS
Base:
1 cup pitted medjool dates
½ cup almonds
2 tbsp coconut oil
 
Filling:
2 cups cashews
1 tbsp coconut oil
grated zest of 2 lemons
squeezed juice of 2 lemons
4 tbsp maple syrup
 
Garnish (optional):
Punnet raspberries
10 crushed pistachios
Thin slice lemon
 
METHOD
Soak cashews in water for 4 hours or overnight. Or if short on time, soak in boiling water.
Prepare the base before the filling. Blend dates, nuts and 2 tbsp of coconut oil in a blender or food processor until a sticky crumb is formed.
 
Press the base mixture with your fingers in a springform cake tin (or line a brownie pan with parchment paper for easy removal) and put the in the freezer to wait for the filling to be prepared.
 
Put all the rest of the ingredients in a cleaned blender and blend for several minutes until smooth and creamy, pushing down the sides as needed.
 
Pour the filling over the base and let to set in the freezer for an hour then keep in fridge for up to 1 week.
 
Garnish upon serving. Enjoy!

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3 Comments

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