Ingredients 

•  2 cups walnuts 
•  1 cup fresh dates 
•  ½ cup dried coconut flakes 
•  ¼ cup ginger, grated 
•  2 cups cashews (soaked for 6 hours and drained) 
•  2 x whole lemons (remove skin and seeds) 
•  ¾ cup honey or palm nectar 
•  ¾ cup coconut oil 
•  ¼ cup of cacao butter 
•  1 x banana 
•  ½ tsp. vanilla essence 
•  3 or 4 passionfruits 
•  2 tsp. Honey or palm nectar 

Method 

Make it with a food processor. 

Base: 

•  2 cups of Walnuts 
•  1 cup fresh dates (or as many as needed to create biscuit crumb texture) 
•  1/2 grated coconut flakes 
•  1/4 cup grated ginger 
•  1 tsp. Cardamom powder (optional) 

Process until it looks like biscuit crumbs. Press into 20 cm spring form pan . 

Filling: 

Add 2 cups of soaked cashews, 2 whole lemons (remove skin and seeds), agave syrup, coconut oil, cacao butter, banana, and Vanilla essence into blender. 

Process or blend until smooth. Pour into base. Set in fridge for 3 – 4 hours. 

Topping: 

•  Sliced strawberries 
•  Coconut syrup (or honey) 

Drizzle a sweet syrup, like coconut syrup, agave nectar or honey over the top. Decorate the top with sliced strawberry or some other fruit.