Ingredients
- 1 ½ cups raw pecans
- 3 tablespoons shredded coconut unsweetened
- ½ cup almond meal
- 3 tablespoons pure maple syrup
- 3 tablespoons coconut oil
- ½ teaspoon flaky sea salt
Cream Filling
- 1 cup soaked raw cashews (soaked for 2 hours in hot water or overnight in cold water)
- ⅔ cups coconut cream, solid part (refrigerated overnight)
- Zest from 2 limes, microplaned
- ¼ cup fresh lime juice (from approximately 3 limes)
- ¾ teaspoon matcha
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, solid
Method
Step 1
Begin by soaking the cashews for the cream filling in boiling water or overnight as well as placing the canned coconut cream in the refrigerator.
Step 2
For the crust, in a food processor combine all of the ingredients and pulse until mixed into a fine crumb. This should be crumbly as well as sticky when pressed together.
Step 3
Line an 8x8 cake pan with parchment paper. Using your hands press the crust down into the bottom of the pan. Making sure to spread it evenly and flat. Place the pan in the freezer while making the cream filling.
Step 4
Make the cream filling by placing all of the ingredients in a high speed blender. Blend until completely smooth.
Step 5
Remove the pan from the freezer and pour the cream filling on top. Place in the freezer for at least 2 hours.
Step 6
When ready to serve, remove the pan from the freezer and let it sit for about 5 minutes. Remove from cake pan and place on top of a cutting board. Use a sharp knife to make 16 squares.
Step 7
Keep in an airtight container in the freezer for up to 2 months.
Nutritional analysis per serving: Calories: 210, Total Fat: 19g, Saturated Fat: 7g, Cholesterol: 0mg,, Sodium: 80mg, Carbohydrates: 9g, Fiber: 2g, Sugars: 4g, Protein: 3g, Net Carbs: 7g
