If summer had a taste, this would be it in a delicious dessert. Enjoy bursts of lemon mixed with coconut for tropical flavours that are perfectly matched a rich chocolate base. All raw, gluten and dairy free for a lovely summery vegan treat!

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INGREDIENTS

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Chocolate Crust

• 12 dried dates pitted

• 1 cup of almond meal

• ½ cup sheered or desiccated coconut

• 3 tbsp. of raw cacao

• ½ tsp vanilla powder

• Pinch of Himalayan or Celtic sea salt

• 1 tsp on virgin coconut oil

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Lemon Cashew Cream

• 1 cup raw cashew

• ½ cup of raw macadamias

• 2 tsp of maple syrup

• Juice and rind of 1 lemon (if you prefer less lemon flavour only use the juice)

• Pinch of salt

• 1½ tsp of coconut oil

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INSTRUCTIONS​

 

For the crust

• Place all ingredients in a food processor.

• Mix till well blended and ingredients start to form into a ball.

• Place in a tin lined with glad wrap.

• Cover the top with glad wrap and place in the freezer whilst preparing the filling.

 

For the cream

• Place all the ingredients in a blender, except the lemon rind

• Blend until smooth and creamy

• Once all the ingredients are blended add the lemon rid and mix with a spatula.

• Take the crust out of the freezer and place the cream inside the crust shell.

• Top with fresh blueberries or raspberries.

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