Base:
¼ cup desiccated coconut
2 cups macadamia nuts
2 Tablespoons coconut oil
½ cup pitted dates, chopped

Filling:

• 2 cups cashews, soaked for a couple of hours, drained and rinsed
• ½ cup lemon juice
• 1 lemon, zested
• 1/3 cup coconut oil, melted
• 1/3 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon BLACKCURRANT POWDER
• Pinch of salt

Topping:

• 2 cups thawed frozen berries (raspberries, blueberries, blackcurrants)
• ½ cup pitted dates, chopped
• 1 teaspoon BLACKCURRANT POWDER

METHOD:

For the base: Lightly grease a round 22cm spring form cake tin or quiche tin. Line the base with baking paper. Dust with the coconut. Place remaining base ingredients into a food processor or Thermomix and blend until well combined. Press over the coconut in the base of the tin.

For the filling: Place the drained cashews, lemon juice and zest, coconut oil, sweetener, vanilla and pinch of salt into a food processor or Thermomix and blend until smooth and creamy.

Pour over the base and place in the freezer for a couple of hours or until filling is firm.

Place topping over the filling and serve.