Substrate:
1 and 1/2 cups almonds (soaked for at least 6 hours then drained)
1/2 cup of dates
4 tablespoons coconut oil (melted)
Cream:
1 and 3/4 cups cashews (soaked for at least 6 hours then drained)
3/4 cup dates
1/2 cup lemon juice
2 tablespoons freshly grated lemon zest
1 cup of coconut oil
1 cup of water
1 tablespoon turmeric
pinch of salt
Preparation:
Base: Place all ingredients in a food processor and blend until the mixture becomes sticky to the touch, then press it into a round mold.
Place the mold in the freezer while you prepare the cream.
Cream: For the cream, place all ingredients in a blender and blend until you get a uniform, smooth mixture.
Pour the cream over the base and place the tart in the freezer for about 3 hours.