RAW LEMON CURD TART

My home-grown lemons went to good use last weekend as I trialled a new raw dessert recipe. As crazy as it sounds, these kind of desserts actually promote weight loss/management as they are loaded with good fats and thisrecipe in particular has cleansing citrus. Now I’m not skinny (I love my curves) but I have been a size 10 since I was 12 years old so something is working, lol! So for the non-believers that you can’t have your dessert and eat it too, try this! It really is about the quality and vibration of what goes in your system that makes all the difference to your body, your health and energy, your glow and your state of mind.
Base
11/2 cups almonds (soak for at least 30min)
8 medjool dates
2 tsp cinnamon
Blend in high powered blender or food-processor, press firmly into one large tart dish or 4 small, then set in fridge or freezer
Filling
1/3 cup raw unsalted cashews (soak for at least 30min, longer if you have time)
1/4 cup coconut oil
1/4 cup fresh lemon juice
2 tbsp water
zest of large lemon
2 tbsp coconut nectar (or honey, maple syrup, stevia) – sweeter if you choose, I like more lemon flavour
pinch salt
tumeric root or powder (only a pinch – optional, it boosts the colour)
Blend until smooth.
Fill the base with lemon curd and set in fridge or freezer.
Serve with coconut yoghurt (optional). Garnish with lemon peel.