Soak 1 heaped cup dates in boiling water for 10 minutes then drain – use half the dates for the base and half for the topping.
Base
| ½ cup | Dates, soaked (Main) |
| 1 cup | Raw almonds |
| 1 Tbsp | Ground ginger |
| 1 Tbsp | Cinnamon |
| 1 ½ Tbsp | Hemp hearts (Main) |
| 3 Tbsp | Coconut oil, melted |
Topping
| 3 large | Oranges, ripe and juicy (Main) |
| 3 | Lemons, or limes, ripe and juicy (Main) |
| 3 Tbsp | LSA (Linseed, Sunflower and Almond mix), or ground flaxseed |
| 1 ½ Tbsp | Hemp hearts (Main) |
| 2 cups | Raw cashew nuts |
| ½ cup | Dates, soaked |
| ¼ cup | Date syrup |
| ¼ cup | Coconut oil, melted |
| ¼ tsp | Turmeric |
| 2 Tbsp | Mixed orange and lemon zest, grated (Main) |
| ¼ Tbsp | Cinnamon |
Directions
Base
- Place almonds in a food processor and blend until chunky. Add soaked dates, ginger, cinnamon and hemp hearts and process until mix becomes crumbly. Add melted coconut oil and process to mix.
- Line a 20cmx20cm slice tin with baking paper. Spread nut base mixture over evenly using a spatula then press down firmly with hands.
Topping
- Juice oranges and lemons to make ¾ cup. Place juice in a bowl with LSA and hemp hearts and allow to soak for 15 minutes.
- Place cashews in food processor and blend until a powder forms. Add remaining soaked dates and process together well. Add LSA & hemp hearts soaking in the juice, date syrup, melted coconut oil, zest, cinnamon and turmeric and blend until smooth.
- Pour topping over nut base then freeze for a good 30 minutes to set. Remove from freezer and store in the fridge, slicing as you serve (keep chilled otherwise).
See more of Simon's recipes that are perfect with a cup of coffee