Ingredients
For the crust:
1 cup unsweetened shredded coconut
1 1/2 cups macadamia nuts
2 tablespoons + 3/4 teaspoon maple syrup
1 1/2 teaspoons vanilla extract
pinch of salt
For the filling:
1.5 cups macadamia nuts
1 cup unrefined coconut oil, very soft or melted
1/2 cup of coconut cream or ripple vanilla pea milk
1 cup freshly squeezed lemon juice
1/4 cup maple syrup
3 tablespoons lemon zest
1 1/2 teaspoons vanilla extract
pinch of salt, or more to taste
Prepare the crust. Heat a pan over medium-high heat and add the coconut. Stir frequently until nicely toasted. Do not walk away from the pan as the coconut starts to burn very quickly! Pour the coconut into a small bowl and let cool for about 5 minutes.
Place all the crust ingredients (except the coconut) in a high-powered blender and process at low speed until the mixture starts to clump together. Don’t process so long that it becomes pasty. Mix with the coconut and then press onto the bottom of an 8×8 prepared pan.
Place the pan in the freezer while you prepare the filling.
Wipe out the blender jar using a paper towel and place all the filling ingredients in there. Blend for about 30-60 seconds at high speed until totally smooth.
Pour the filling over each crust.
Refrigerate for about 4 hours or until firm. If you’re in a hurry, place the pan in the freezer.
