Ingredients
1 cup almonds (let them sit in water overnight, or for a couple of hours if you’re in a hurry)
1 cup cashew nuts
100 g dark chocolate (I normally use 100%, but occasionally use 85% for half of the amount)
1/2 cup gluten-free oats
1/2 cup coconut flakes
5-6 dates
3/4 cup almond milk (unsweetened)
1/2 tsp vanilla
pinch of salt
Method
Whirl the almonds and nuts in a blender or food processor. Stop and scrape the sides occasionally to get the almonds and nuts down near the blades. Repeat until it’s been finely chopped. Put in a large bowl.
Chop the chocolate finely and add to the bowl.
Then add the gluten-free oats and coconut flakes to the mix. Toasting the coconut flakes before brings out the flavour. It’s good, but not necessary if you’re in a hurry.
Put the dates, almond milk, vanilla and salt in the blender and mix well.
Add the date mix to the bowl and mix everything together with your hands. It’s rather dry due to the small amount of dates so you need to work on it quite well. Add more almond milk if necessary.
Scoop your crust into a springform pan, either a large one or few small ones. Press down with fingers to firmly place the crust into the pan. Freeze for at least an hour.
Whipped coconut cream with vanilla is nice as a topping. Decorate with your favourite berries and fruits.
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