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For the base

70 g walnuts
70 g almonds
25 g dessicated coconut
120 g dates
1/2 tsp cinnamon
1/2 tsp vanilla paste
30 ml almond nut butter

Coconut cream layer

250 ml cashew nuts — (soaked for 2-6 hours – the longer the creamier)
125 ml coconut milk
45 g dessicated coconut
2 tbsp maple syrup
1/2 tsp vanilla paste
figs — to decorate


For the base

Add all the ingredients in a food processor and mix until mixture sticks together.

Line 30 x 10cm quiche pan with cling film and press mixture firmly into the pan until flat and even.

Place in the freezer whilst making the coconut cream layer.

Coconut cream layer

Add soaked cashews and coconut milk in a food processor.

Add the maple syrup and vanilla paste and process until smooth and creamy

Add coconut and pulse to combine.

To assemble

Fill the base with the coconut cream and place back in the freezer – it takes approximately 2 hours to set.

It can be kept in the freezer until needed – give about 15 min to defrost and top with fresh figs – enjoy


Article written by: Food24

Photo credit: Food24


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