The seasons have definitely changed and this dish has a distinct feel of Spring about it. It is light, bright and fresh - just as we expect spring to be and a perfect dessert to bring to the table now that the temperatures are heating up a little. You can use any berry for the swirl but just make sure it is vibrant in colour and tangy so as to compliment the tart lemon flavour.

Ingredients

Base

1 ½ cups almonds

1 ½ cups Anita’s Organic Medjool Dates or Deglet Noor

Pinch salt

1 tsp dry ginger

2 to 4 tbsp coconut oil, melted

 

Lemon Layer

2 cups cashews, soaked overnight or quick soak in hot water 1 hr

1/2 cup maple syrup

½ cup coconut oil, melted

½ cup + 2 tbsp lemon juice

Zest 2 lemons

Salt pinch

1 tsp vanilla extract

 

Blackberry Swirl

1 cup blackberries

2 tbsp maple syrup

Print Recipe

Instructions

Line a 9 x 12-inch pan with parchment paper.

Add the almonds, dates, salt and ground ginger to a food processor. Pulse the mixture until it forms a fine meal. If your food processor is small or not very powerful do this in small batches rather than in one go. Add 2 tablespoons of melted coconut oil and pulse a few more times until the coconut oil has been incorporated. Squeeze a little of the mixture together, if it doesn’t hold together add a little more coconut oil. Scrape the mixture into the lined pan and press down evenly to form the crust. Place the pan in the freezer while you prepare the next layer.

Add the cashews, maple syrup, coconut oil, lemon juice, lemon zest, salt and vanilla extract. Process the mixture until it is smooth and creamy. Stop from time to time to scrape down the sides to ensure all the ingredients are incorporated into the smooth mixture. Remove the pan from the freezer and pour the lemon mixture over the base and spread out smoothly.

Make the blackberry swirl by blending the berries with the maple syrup until smooth. Strain this mixture through a sieve to all of the seeds leaving just a smooth, fruity sauce. Drizzle the blackberry sauce over the top of the lemon layer and using a chopstick/wooden skewer swirl the blackberry sauce into the lemon layer.

Place in the freezer for 1 hour until set. Remove from freezer and cut into desired size pieces.

 

 

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