It’s Been a While Since I Posted Something Sweet
Ingredients
- crust:
- 1 &1/4 cup oats
- 1 &1/4 almonds
- 2 tbsp coconut sugar
- 5 tbsp coconut oil, melted
- big pinch of salt
- filling:
- 1 cup raw pistachios (soaked in boiled water for half an hour)
- 1 cup coconut cream (the thick part at the top of a can of full fat coconut milk when you open it)
- 2 tbsp cornstarch
- 5 lemons, juice & zest
- 1/4 cup maple syrup
- 1/2 tbsp coconut sugar
- 2 tbsp water
Preparation
Pre-heat your oven to 175c & line a 9” square tin with parchment
Add all of the crust ingredients, except for the coconut oil, to a food processor or high speed blender
Blitz to a fine crumb & then transfer to a mixing bowl & slowly add coconut oil until a dough forms that when you pinch it, it sticks together
Press the dough into your tin making sure its as compact as possible
Bake the crust in the preheated oven for 20 mins and then take out and let cool slightly
Transfer all of the filling ingredients except the water & coconut sugar, into a blender & blitz until smooth & creamy
Pour the creamy coconut, lemon & pistachio mixture into the baked crust
Put the whole thing in the oven for another 15-20 minutes
When you take it out the centre should have a slight wobble to it but not be liquidy
Leave to cool & then pop it in the fridge for at least 4 hours to set (in the tin)
Slice up & sprinkle with chopped pistachios & a grating of lemon zest
Store in the fridge !
