1/2 cups macadamia nuts (unsoaked)
1/2 cup almond nuts (unsoaked)
1/2 tsp vanilla
1/8 tsp salt
3 tbsp agave nectar
2-3 orange or lemon zest
Place all the ingredients in the food processor except the orange or lemon zest. Process until fine crumbs but not to wet. Add in the zest and pulse. Press the crust down at the bottom and the sides then refrigerate while making the filling.
Part 2: Filling
Ingredients
2-3 stems (2 ounces) of Irish Moss
1/4 cup coconut water
coconut meat in 1 coconut, scrape it out 2 cups pineapple, chopped and juice squeezed out keeping the liguid
2 tbsp of coconut butter 1 tbsp lecithin 1/2 tsp vanilla
Blend Irish Moss with water until gelatenous consistency and smooth. Add all the ingredients except coconut butter and lecithin. Blend until smooth – add squeezed out pineapple liquid a tablespoon at a time until smooth consistency. Add additional filtered water if consistency is still chunky, you want a smooth consistecy like a batter. Add the coconut butter and lecithin then blend until very smooth.
Take the pans out out of the refrigerator and pour in the filling just to the top. Let it set in the refrigerator for abou 2-3 hours.
Note: You can squeeze out pineapple juice using a strainer or nut bag or cheesecloth. Chopped it in a food processor if necessary then squeeze out the juice.
Thats it! I am moving next door to you Flandria and I will force you to adopt me so I can partake of all your rawsome delicacies.
If you happen to see a fortyish-lookish woman with dark hair, blue eyes and drool streaming out her mouth peering longingly into your kitchen window, that would be me.
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I am a homeschool mom to four girls, a prayerful wonderer and marveler, a friend to many small things, and an Undercover Agent for the Kingdom which cannot be shaken...Nice to meet you!
I am moving next door to you Flandria and I will force you to adopt me so I can partake of all your rawsome delicacies.
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