Lemon and Turmeric Tart

Ingredients

Crust
1 1/2 cups almond flour
1 cup desiccated coconut
4 to 6 dates (depending on sweetness desired)
1 tbsp coconut flour
1/2 tsp pink Himalayan salt

Filling
250g cashew nuts (soaked overnight or for urgency in hot water for 2 hours)
3 lemons'juice
2 lemons' zest
1 tsp vanilla essence
2 tbsp Wunder Workshop Chai Turmeric Latte blend (or you can use just Turmeric)
1/2 cup maple syrup
1 cup of coconut cream
1 tbsp coocnut oil
1/2 tsp pink Himalayan salt

Method

Crust
1. Mix all the ingredients in a food processor until smooth and quite sticky; the oil will start coming out of the nut flours so you need to watch not to have too much come out. It needs to still look crumbly, as if it were cooked, but needs to be able to bind together.
2. Place in tart mould and set in the freezer until hard to take shape (2 hours would be great)

Filling
1. Drain the cashew nuts and place in blender or NutriBullet with coconut oil and cream. Blends well until smooth
2. Add lemon juice , zest, vanilla, maple, salt and WW Turmeric and blend again until completely smooth and creamy.
3. Remove base from the freezer and from the mould. Place on a dish and then fill with cream
4. Freeze for at least 3 hour, overnight best (de-frost at least 1 hour before serving and can keep in fridge thereafter of eaten within 4 days)