I don't know about you, but I'm still in a bit of shock that we are less than a week out from Christmas and this is the last blog for 2016. To celebrate the new year arriving through here is a wonderfully easy to create vegan treat for your summer.
There are a lot of Christmas themed foodie recipes online right now but I thought I'd take this last recipe for the year back to simple basics. Without spending too much time piecing this together, you'll still have the decadent treat that is a wonderfully creamy slice with the perfect tangy bite. Naturally sweetened with just a small handful of dates, and rich in heart friendly and skin loving fatty acids for your holiday break, make sure to double the recipe and add a batch to your freezer for guests or afternoon snacking.
This recipe is gluten free, refined sugar free, dairy free, vegan goodness. The recipe makes 10 thick slices in a loaf tin.
1/2 cup dates
1 cup cashews
1.5 cups ground almonds
1 tsp psyllium husk
1/4 cup coconut oil
Juice and rind of one small lemon
1 tbl maca powder
Few drops of vanilla extract
1 cup mixed berries to serve
Optional shaved chocolate to serve
tart by soaking the cashews and the dates in warm water for 1 hour. Rinse and drain well and add to food processor. Add all the other ingredients and then pulse until thick dough-like texture and well combined.
Press into a lined loaf tin, and set in freezer for 30 minutes.
Remove, slice into fingers and then reset for another 30 minutes.
Serve with the berries and chocolate like I did, or freeze dried powders sprinkled on top would be a treat.