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March 17, 2019

Ingredients:

Crust

  • 1 cup of coconut chips

  • 1/2 cup of sunflower seeds (or more coconut)

  • 1 cup of cashews 

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 1 tsp beetroot powder

  • 1/2 cup of coconut sugar

  • 1/2 cup of cacao butter (or coconut oil although cacao butter gives the crust more of a biscuit texture). You could also use soft dried fruit like dates or apricots to bind and sweeten instead of coconut sugar and cacao butter. I would start with 1/2 cup and add more if needed 

  • optional: 2 tbsp of dried raspberries 

Filling 

  • 3 cups of cashews, soaked in warm water for 30 to 60 minutes

  • 1/4 cup of water

  • 1/4 cup of coconut kefir or plant based yogurt

  • 1/2 cup of melted coconut oil 

  • 3/4 cup of melted cacao butter

  • 1/2 cup of maple syrup 

  • 1 tsp of vanilla

  • 1/2 tsp of ground nutmeg

  • juice of one lemon

  • 1/4 tsp of salt

  • 1 cup of chopped strawberries plus a few slices to decorate the top

  1. Line a rectangular or square cake t...

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