1 cup walnuts
½ cup dates (soaked for 10 minutes prior)
¼ tsp. salt
1 tbsp. coconut oil
1 ½ cups cashews (soaked for an hour prior)
400mL coconut cream
1 tsp. guar gum
¼ cup coconut sugar
1 cup blueberries (reserve ½ cup for topping)
½ cup strawberries
½ cup honey
1/2 cup shredded coconut
3 tbsp. Morlife Chia Seeds (reserve 2 tbsp. for topping)
*Before starting recipe, make sure to soak dates and cashews (individually)
Combine topping ingredients, (apart from chia seeds) in a blender, processing until smooth and creamy. Pour into a bowl, add in the chia seeds and mix in well. Set aside.
In a food processor, blend base ingredients until it sticks together but still crumbly. Press mixture into bottom of a lined round 15cm cake tin
Combine filling ingredients in a high speed blender, processing until smooth and creamy. Pour the filling over the base.
Pour topping over the filling and place in freezer to set for 1-2 hours.