What You’ll Need:
Crust
- 6 soft pitted dates, soaked in boiled water
- 2 heaped tablespoons ground flaxseed
- 75g pecans
- 95g walnuts
- Pinch of sea salt
- 3 to 12 tablespoons 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 teaspoons turmeric
- 3 tablespoons maca powder (optional)
- 2 cups coconut milk
What To Do:
Crust
- In a food processor, chop the dates, ground flaxseed, walnuts and pecans.
- Add salt and 3 to 5 tablespoons of water to achieve a dough-like consistency. 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.
- Line a traybake 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.
Topping
- Soak dates in freshly boiled water and allow to stand.
- In a blender, 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 eat.
- Cut into bars, storing leftovers in the freezer.
Recipe by Nutritional Therapist Angelique Panagos