makes
10-12
prep
25 minutes
difficulty
Easy
makes
10-12
serves
preparation
25
minutes
difficulty
Easy
level
Ingredients
- 6 soft pitted dates, soaked in boiled water and then roughly chopped
- 2 tbsp heaped ground flaxseed
- 75g pecans
- 95g walnuts
- pinch of sea salt
- 3-12 tbsp of water
Topping
- 100g unsweetened desiccated coconut
- 100g cashew nuts
- 90g coconut oil, melted
- 9 large soft pitted dates, soaked in boiled water
- zest of 3 unwaxed lemons
- fresh lemon juice of 4 lemons
- 2 tsp turmeric
- 3 tbsp maca powder
- 2 cup coconut milk (optional)
You will need to soak your cashews 3-5 hours prior to making or overnight.
Chilling time 2 hours
Instructions
To make the crust, combine the chopped dates, flaxseed, walnuts and pecans in a food processor. Add salt and 3 to 5 tablespoons of water to achieve a dough-like consistency (see Note).
Line a baking tray/tin with parchment paper. Press the dough mixture into the base of the tin, pressing down firmly. You may need to wet your hands slightly while doing so. Place in the fridge to chill while you make the topping.
To make the topping, soak dates in freshly boiled water and allow to stand. In a blender or food processor, add the cashew nuts and coconut milk and blend until smooth. Drain the dates and add to the blender together with the coconut oil, turmeric and desiccated coconut. Blend further. To this, add the lemon juice, maca powder and lemon zest and blend until smooth. The mixture should have a creamy consistency.
Pour the lemon mixture over the crust and let this set in the freezer until firm (about 1 to 2 hours). Transfer to the fridge around an hour before you are ready to serve. Cut into bars, storing leftovers in the freezer.
Note
• If using a blender add up to 12 tablespoons of water. It’s best to add the water gradually, so the mix doesn’t end up too wet.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
