65 gr whole almonds
65 gr pecans
155 gr oats
100gr chopped dates (soaked in boiling water for 20min and drain)
2 tbsp. melted coconut oil
1 tbsp. Maple syrup
Pinch of ground cinnamon
- Pre heat the oven to 180C and with a little oil grease the base and sides of the tin.
- Lay a disk of parchment paper on the base of the tin.
- Put the nuts and oats in a food processor and process until fine powder.
- Next add the dates, syrup, cinnamon and coconut oil. Add a little water if its too dry.
- Scrape the nut mixture into the tin; spread it evenly with the back of a spoon.
- Then firmly press into the sides all around the tin before finishing by leveling and pressing the base.
- Bake for 10 to 15 minutes until a little golden.
- Remove from the oven and allow to cool fully before making the filling
450ml full fat Coconut Milk or half non-dairy cream, half non dairy milk
115 ml lemon juice
Grated zest of 1 lemon finely chopped
50 gr sugar (I like the filling tart, so add up to 70gr more if you prefer it sweeter)
½ tsp. agar flakes
30 gr corn flour mixed with 20ml almond milk
¼ tsp. turmeric
- Put all the ingredients together in a heavy based pan and whisk well.
- Bring to the boil over medium heat whilst stirring continuously, and then simmer gently for a minute. It will thicken quiet a bit.
- Remove from the heat and stir for a few minutes to dispel the excess heat. Then pour the mixture into the tin, level quickly with a spatula while it is still hot.
- Allow to cool for an hour before chilling to set.
- Decorate with toasted coconut and fresh raspberries or passion fruit.
- Best enjoyed within two days.