50g nuts (I used walnuts)
1/4 tsp salt
Blend all the ingredients in your food processor but make sure the dates are soft enough. If they still aren’t soft yet, soak them in hot water for about 20 minutes before using.
Press the base into a small brownie tin lined with parchment paper and freeze while you prepare the filling.
1 cup of soaked cashews
3/4 cup coconut milk
1/4 cup maple syrup
1/2 cup coconut oil, melted
1 tsp maca
1 tbsp tahini
3 tbsp soy milk (or more coconut)
1/4 cup chopped roasted pistachios + more to top
salt to taste
Soak your cashews the night before, once ready to go: Soak and drain your cashews and add them into the food processor along with the coconut milk, maple syrup, dates, maca, tahini and soy milk. You want to add the coconut oil later on. Process until you’re left with a creamy filling. Add salt to your taste, I used about 1 tsp. Now, melt down the coconut oil in a sauce pan over medium heat and let cool for a moment before slowly pouring it into the filling. Process until combined. Roughly chop your pistachios and fold them into the filling. Pour the filling on top oft he slightly frozen base and make sure its covered evenly. Top with a few more pistachios and store in the freezer for a minimum of 3 hours but best overnight.