Tahiti Lime Cake (vegan)

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:

1. Grease a 22cm tart tin with coconut oil and set aside.
2. 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.
3. Press the crust mix into the bottom and sides of the tart tin. Freeze for 1 h.
4. 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:

1. 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.
2. 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.
3. Let it simmer for about 10 minutes.
4. Strain the mix over a bowl and set aside to rest for 10 min.
5. Pour it into the earlier prepped tart bottom.
6. After refrigerating for 4 hours, it is ready to be garnished and served.