- serves 4-6 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
Base
- 1 cup raw macadamias
- ⅔ cup shredded coconut
- 8 medjool (or soft) dates
- ⅔ cup flaxseeds
- 2 tbsp coconut oil
- 1 tsp sea salt
Filling
- 1 cup full fat coconut cream
- 160 g dried figs (see Note)
- ½ cup lemon juice
- 1 cup coconut oil, melted
- zest of 1 lemon
- 1 tsp pure vanilla powder
- ½ tsp sea salt
- coconut flakes, to serve
Chilling time 1 hour
Instructions
Blend all base ingredients together until smooth and sticky. Press down into a 25 cm round pie tin to form an even base and refrigerate while you prepare the filling.
Blend all filling ingredients together until very smooth. Spread onto cold base, sprinkle some shredded coconut on top for decoration and refrigerate for at least 1 hour before serving.
Note
• If you have a particularly sweet tooth, you may want to increase the amount of figs in the filling.
Recipe from The Life Holistic by Jacqui Tedder, with photographs by Nikki To.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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