Ingredients 

Crust

• 2 cups Macadame (or Grenoble) walnuts
• ¼ cup oil coconut oil softened
• ¼ cup unsweetened shredded coconut or ¼ cup shelled hemp seeds

Topping

• 2 cups pre-soaked cashews
• ½ cup of Love Good Fats vanilla-flavoured frappé
• 2/3 cup fresh lemon juice
• 2 tablespoons lemon zest + 2 teaspoons
• 2 teaspoons vanilla extract
• Water as required

Procedure

1. Soak cashews: Place in a bowl and cover with cold water. Soak for at least one hour. Drain and rinse.
2. For the crust: In a food processor, grind Macadame (or Grenoble) walnuts. Transfer to a medium bowl. Add softened coconut oil and shredded coconut (or hemp hearts).
3. Stir the mixture until a homogeneous paste forms. Transfer the batter to an 8" x 8" cake tin lined with parchment paper. Spread crust mixture in bottom of pan and press down firmly. Refrigerate and set aside.
4. For the filling: in a food processor, grind cashews with the Love Good Fats vanilla-flavoured frappélemon juice and zest, vanilla extract. Add water as needed, one tablespoon at a time, until thick and smooth.
5. Remove crust from refrigerator. Add filling and spread over pressed Macadame nut crust.
6. Garnish with 2 teaspoons lemon zest. Refrigerate for 2 hours.
7. Serve with fresh blackberries and mint leaves, if desired.
8. Keep refrigerated.

Enjoy your meal!

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath

Video by Lynn Goneau, Naturopath