Ingredients for the base:
·30 g coconut oil
·100 g blanched almonds
·100 g fresh dates
Ingredients for the cream:
·300 g cashew nuts
·2 and 1/2 tablespoons agave syrup
·50 g coconut oil
·150 ml almond milk
·2 lemons (zest and juice)
Preparation:
Pour hot water over the cashews and let them soak for 1 hour.
In the meantime, prepare the base - mix all the ingredients in a food processor until they are well combined and the mixture becomes sticky to the touch.
Grease a 23 cm diameter mold with coconut oil and press the base mixture evenly into it, then place it in the refrigerator for 30 minutes to set.
Grate the zest from the lemons (save 1/4 for decoration) and squeeze out the juice.
Drain the cashews and blend them with the other ingredients until they have a completely smooth texture.
Spread the mixture evenly on the base and place in the refrigerator for 2 hours.
Before serving, sprinkle with the remaining grated lemon zest.