Pistachio and black pepper base layered with vanilla cashew cream and topped with fresh fig slices. Raw, vegan, sugar-free, gluten-free, dairy-free. You wouldn’t even know it’s HEALTHY!!!

Ingredients

Base 

1 cup roasted pistachios

2 tablespoons desiccated coconut

1/2 cup medjool dates, pitted

2 tablespoons flax seeds

1 teaspoon of black pepper

1 teaspoon of salt

Cashew cream 

1/2 cup cashews (soaked in water overnight)

1/2 cup coconut milk

1/2 cup desiccated coconut

1 tablespoon of honey

1 teaspoon vanilla powder

Method

1. For the base, add the ingredients into a food processor and pulse until the mixture sticks together.
2. Line a tin (10,5cm x 20,5cm) with baking paper and pour mixture in and press firmly using your hands or a spatula until the base is completely flat.
3. Put into the freezer to set.
4. For the cashew cream add the ingredients into a food processor and process until smooth and creamy.
5. Pull the pistachio base out of the freezer and layer the cashew cream on top.
6. Put back into the freezer for at least 2 hours to set.
7. Let defrost for approximately 15 minutes and decorate with fresh fig slices, slice carefully with a SHARP knife and enjoy!!!!