Ingredients
Serves: Serves 12-16
The crust:
150g (2 cups) finely shredded unsweetened coconut
100g (1 cup) raw hazelnuts, finely ground
35g (1/4 cup) coconut flour
1/4 cup coconut oil, melted
2 tbsp raw honey, melted
1 tbsp blackstrap molasses
1 tsp Himalayan salt
1/2 tsp ground ginger
1/2 tsp ground Ceylon cinnamon
The filling:
300g (2 cups) raw cashew pieces, soaked overnight
1 cup full fat coconut milk
500g (1/2 a very large head) cauliflower, riced, cooked and squeezed dry
1 cup raw honey, melted
3/4 cup coconut oil
1 tsp Himalayan salt
1/2 tsp ground Ceylon cinnamon
1 tbsp apple cider vinegar
1 tbsp pure vanilla extract
6 large eggs
the juice and zest of 1 lemon
1/4 cup tapioca flour
Garnish:
4 + 1 cups fresh strawberries, stems removed
1 tablespoon grassfed gelatin
1/2 cup cold water
1/2 cup water
2 tablespoons pure maple syrup or raw honey
pinch Himalayan salt
1/2 teaspoon pure vanilla extract
Preparation
