When life gives you Tahita Lime, turn it into the most delicious, vegan lime cake.
What you’ll need for the base:
1 ½ cups oats
½ raw almonds
1 tbsp maple syrup
15 saidi dates, pitted
2 tbsp coconut oil (melted)
What you’ll need for the filling:
1 ½ cashews, slacked for at least 4 hours
1 can full fat coconut cream
¼ cup maple syrup
2 freshly squeezed Tahiti limes
Zest of 2 Tahiti limes
What you’ll do for the base/crust:
Grease a 22cm tart tin with coconut oil and set aside.
Add oats and almonds into a food processor. Process for about 5 to 10 seconds until fully ground. Add the dates, 1 tbsp maple syrup, 2 tbsp coconut oil into the mixer and pulse.
Press the crust mix into the bottom and sides of the tart tin. Freeze for 1 h.
Bake peaches, uncovered until the peaches are cooked through and fork-tender, about 30 minutes. Serve warm, topped with vanilla ice cream or Greek yogurt for a yummy dessert.
What you’ll do for the filling:
To create the filling 🍋add cashews (without the water) with 2 tbsp of coconut cream into the processor until it forms a very smooth pulp.
Heat the rest of the coconut cream, maple syrup, cashew pulp, coconut oil, Tahiti lime juice and Tahiti lime zest in a medium sized pot.
Let it simmer for about 10 minutes.
Strain the mix over a bowl and set aside to rest for 10 min.
Pour it into the earlier prepped tart bottom.
After refrigerating for 4 hours, it is ready to be garnished and served.
