1/4cupmaple syrup (vegan option) honey if not vegan
250gramschocolate (melted & dairy/sugar free)
rind and juice of 1 medium lemon
pinch of salt
4tablespoonscoconut milk (or almond milk for less cream. Add one at a time to see the consistency change as you want it)
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Instructions
Prepare a baking tin with baking paper and use spray and cook on the inside. Set aside.
Add all the crust ingredients into a food processor/blender starting by pulsing the almonds, dates and oats followed by the coco, oil and essence.
Once the desired consistency is reached (it should be soft and slightly sticky when pressed between your fingers). Press the crust into the prepared tin and leave in the fridge to set while preparing the filling.
FILLING
Melt the chocolate your preferred way or see the tips and suggestions of this post.
Add the rest of the filling ingredients into the food processor starting by pulsing the cashews followed by the honey, lemon rind & juice and the melted chocolate. Whiz in the processor into a smooth and silky filling.
Pour the filling into the crust and leave it to set in the fridge for a couple of hours before adding fresh/frozen fruit toppings. Enjoy!
