Crust

1 1/2 cup cashews or almonds

3 cup dessicated coconut

1 tbsp lemon juice

Seeds of ½ vanilla pod / ½ tsp vanilla essence

½ cup honey

1tbsp coconut oil

 

In a food processor / coffee grinder grind the nuts into a fine crumb mixture. Add the other ingredients and mix together. Use a quiche tin with removable base and press the mixture into the bottom. Puncture holes into the base using a fork and put it into the fridge while you make the filling.

Filling

3 large avos

1 cup cacao / carob powder

¼ cup coconut oil

¼ cup-½ cup honey

¼ cup water

Mix all the ingredients together in high speed blender until smooth. Spread over the crust. Place in the fridge. It can be kept for up to 1 week.