1/2 C pecans (replace with sunflower seeds for nut-free)⠀
1/2 C walnuts (replace with pepitas for nut-free)⠀
1/2 C shredded coconut⠀
zest of 1/2 a lemon⠀
pinch salt salt⠀
2 T melted coconut oil⠀
1️⃣Place dry ingredients into a food processor and process until coarse. Then add the coconut oil and process until it all comes together.⠀
2️⃣Line a small baking tray, loaf tin, cake tin, or even a large square tuppaware container (about 10cm x 10cm or equivalent in a rectangle) with cling wrap so that it reaches over and above the edges of the tin/container.⠀
3️⃣Press the mixture into the base so that the thickness is even across the whole base then place in the fridge⠀
For the Filling:⠀
1.5 C coconut cream (just coconut + water)⠀
3/4 C macadamia nuts ⠀
1/4 C coconut oil⠀
zest of 1/2 a lemon⠀
juice of 1 lemon⠀
1/2 tsp stevia leaf powder⠀
1️⃣Empty the can of coconut cream into your blender and blend for about 10 seconds to aerate and make sure everything is well dispersed. Then measure out 1.5 C you need for the recipe⠀
2️⃣Place all filling ingredients into a blender and blend well, making sure the macadamia nuts have been incorporated.⠀
3️⃣Remove the base from the fridge. Carefully pour the filling mixture over the base evenly, being careful to make sure the cling wrap doesn’t fall underneath it!⠀
4️⃣Return to the fridge and allow to set for at least 5 hours.⠀
5️⃣Once set use the plastic wrap edges to lift the cake out of the container and onto a cutting board and slice however you like