SHARAN

Photography Credit – Shraddha Saraogi

Serves 8

Ingredients for the Crust

• 1 cup raw almonds
• ½ cup shredded unsweetened coconut (desiccated coconut)
• ½ cup dates, pitted
• ½ tsp vanilla extract
• ⅛ tsp unrefined salt

Ingredients for the Filling

• 1 cup coconut/cashew/ almond milk
• 2 cups raw cashew nuts, soaked for 3-4 hours in double the quantity of water, drained and rinsed
• ½ cup date paste
• ⅔ cup fresh lime juice
• ⅛ tsp unrefined salt
• 2 tsp vanilla extract
• ¼ cup coconut butter

Ingredients for the Garnish

• 1 tbsp shredded coconut (desiccated coconut)
• 1 tsp lime zest
• 1 lime, sliced (optional)

Method

To prepare the crust, in a food processor pulse the almonds and coconut together into a fine flour. Add the dates, vanilla extract and salt. Pulse again a few times, until the mixture begins to clump together. Transfer to a parchment lined 9″ springform pan, spread out evenly and press down firmly. Place in the refrigerator to set, while you prepare the filing.
In a blender, place all the filling ingredients and blend until smooth.
Pour the filling into the prepared crust and refrigerate for at least 2 hours before serving. Garnish with shredded coconut, lime zest and lime slices (if using).

Storage/Shelf Life

In the refrigerator for 2-3 days.

Note

This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.