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Dessert  /  April 22, 2020

MINI LEMON CUSTARD CAKES

INGREDIENTS:

For base:

150g walnuts

100g dates

2 tbsp maple syrup

pinch of salt

For lemon custard:

180g cashews (soaked in boiling water for an hour)

Juice of one lemon (save the lemon skin for decoration)

100g coconut oil, melted

2 tbsp maple syrup

1 tsp vanilla extract

PREPARATION:

  1. Place all ingredients into a food processor and blend until sticky dough will appear.
  2. Place the dough into four individual tartlet pans and push the dough evenly on the base with your fingers. Keep in the fridge for 15 minutes.
  3. Meanwhile prepare lemon custard by placing all ingredients into a high speed blender. Blend till completely smooth.
  4. Spoon the filling into the individual pans and keep in the freezer for about one hour.
  5. Decorate with lemon and/or orange peels and pistachios.

Enjoy!

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