Process the cashews, shredded coconut, lemon zest, vanilla and salt in the food processor to a fine powder. Add the date paste and continue processing until a dough-like consistency is achieved. The crust should hold together when gently pressed together. Add a small amount of water if necessary. Distribute on the bottom of a standard sized pie pan, and press an even layer on the bottom and up the sides. Cover and set aside in the refrigerator until ready to be filled.
Add all filling ingredients except coconut oil to a high-speed-blender. Blend well until smooth. Add the coconut oil and continue blending until incorporated (don´t blend the coconut oil longer than necessary). Pour filling into the prepared crust. Place in freezer to set 4-6 hours.
Garnish with lemon zest sprinkled on top.
1 ¼ C palm nectar or maple syrup
2 C cacao powder
1 C coconut oil
1 T maca powder
1 vanilla bean, scraped
pinch of salt
Blend coconut oil, nectar, vanilla and salt gently in blender or food processor. Don´t process longer than necessary. Chill in refrigerator or freezer until firm enough to roll into round truffles. Roll each truffle in cacao powder.
1 C dates
1 C water
Soak the dates in water for 1 hour. Blend dates with soak water in a high-speed-blender until smooth.
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