Ingredients;
- 1 1/2 cup medjool dates, pitted
- 1/2 cup hemp seeds
- 1 cup walnuts
- 1/2 cup cashews
- 1/4 tsp sea salt
- 1/2 tsp vanilla paste
Custard Cream Filling:
- 1 cup hemp milk (directions below)
- 1/2 cup corn flour/starch
- 1/4 cup maple syrup
- 1 cup coconut cream
- 1 tsp vanilla paste
- 1/4 tsp turmeric powder
- Fresh passion fruit pulp and raspberries for topping
Directions;
Place all the base ingredients into a food processor and pulse until it comes together with your hands. Press the base in an even layer in a tart/pie dish, slice the edges off with a knife or spoon for an even rim. (You can roll the excess into balls and keep in the fridge for an extra protein ball).
Place into the freezer for 30 minutes whilst you make the filling.
For the filling, whisk all ingredients into a sauce pan until smooth. Place on medium heat for 10-12 minutes, stirring continuously until thickened. Take off heat and allow to cool to room temp (this will thicken it up even more). If it is a little lumpy blend with a hand help blender or whisk vigorously until smooth. Pour the filling into the base, and place in the fridge for 4 hours or overnight to set or in the freezer for 1-2 hours. Top with passion fruit pulp and some fresh raspberries and enjoy!!
Blend all ingredients into a high speed blender for approx. 1 minute on high. Then simply transfer to your glass container, no need to strain - it’s that easy!
