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Ingredients
- For the base
- 125 g almonds
- 25 g oat flakes
- 120 g dates to make a paste
- For the cream
- 300 g cashew nuts (plain)
- 70 g coconut oil
- 290 g coconut milk
- 240 g lemon juice + peel
- 60 g agave syrup
- For the material
- Individual circles (à ˜ 5 cm) or verrines
- RhodoÈd (pastry tape) alt. use baking paper ribbons
Instructions
The base
1. Soak the dates in cold water the day before.
2. On the day, let the dates drain and blend them to a paste. Gently mix with the other ingredients. Place a strip of rhodoÈd (or baking paper) inside the circle to facilitate demoulding. Spread 25 g in each circle. Press down.
The cream
1. Soak the cashews in cold water the night before. Drain.
2. On the day, melt the coconut oil. Blend all the ingredients in a blender. The consistency of the cream should be silky smooth and creamy, rather than liquid. Taste and adjust the lemon flavour. Pour into circles or verrines.
3. Leave to set in a cool place for at least 12 hours. Garnish.
Tip: If you like the scent of coconut oil, use a classic coconut oil, otherwise opt for a neutral coconut oil.
Recipe : Julie Jager (Bakhaus)
