Base
½ cup Almonds
½ cup Pecans
1 cup Pitted medjool dates
1 tbsp Rice malt or maple syrup (if mixture is dry)
1 pinch Salt
Filling
1 cup Cashews, soaked for a few hours
⅓ cup Califia Farms Chocolate Coconut Almond Blend
½ cup Melted chocolate Easter Eggs (dairy-free to keep recipe plant-based)
1
Process the nuts into fine pieces in a food processor.
2
Add in the Medjool dates and salt, and pulse until the mixture combines evenly.
3
Add a dash of syrup if extra moisture is needed to get the base to stick together.
4
Press into a cake tin. I used a rectangle quiche tin.
5
Drain and rinse the cashews well. Add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.
6
Pour into the base and smooth out. Place the tart into the freezer to firm up.
7
When ready to serve, decorate with fresh berries, almonds and coconut. Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat!
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Ingredients
Base
½ cup Almonds
½ cup Pecans
1 cup Pitted medjool dates
1 tbsp Rice malt or maple syrup (if mixture is dry)
1 pinch Salt
Filling
1 cup Cashews, soaked for a few hours
⅓ cup Califia Farms Chocolate Coconut Almond Blend
½ cup Melted chocolate Easter Eggs (dairy-free to keep recipe plant-based)
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