We're so grateful for this stunning recipe from Clarissa @thenourishedchef 🤩 + it's totally vegan!
INGREDIENTS (SERVES 9)
2 ½ Cups Rolled Oats
¾ Cup Almond or Hazelnut Butter
⅓ Cup Maple Syrup
2 Cups Raw Cashews
1 Cup Vanilla Coconut Yoghurt
6 Tbsp Lemon Juice
4 Tbsp Maple Syrup
4 Tbsp Coconut Oil (melted)
1 -2 x 10g Packet ViBERi Organic Blackcurrant Powder
2 tsp Lime Zest
1. Add oats to a food processor. Process until fine and crumbly. Add remaining ingredients until sticky and combined. Press the mixture into a 20-25cm baking tray lined with parchment paper. Pop into the fridge until needed.
2. Soak cashews in boiling water for 10-15 minutes. Drain. Set aside.
3. To a high speed blender, add the filling ingredients. Blend until smooth! Pour the creamy purple filling over the crust, and allow to set in the fridge overnight or until set. Slice and enjoy!