- ½ cup walnuts
- ½ cup shredded coconut
- ¾ cup medjool dates, pitted (approx. 11-12 whole dates)
- 2 tbsp ground flax seed
- 1 tbsp cacao nibs
- 2 scoops (1 serving) vanilla fermented Greek yogurt proteins+
- 1 can (400ml) full-fat coconut milk, chilled
- 1 lemon, juiced and rind grated
- 3 tangerines, juiced and rind grated
- ¼ tsp psyllium husk
- Thinly sliced tangerines and lemons
- Arrowroot powder
- In food processor add walnuts, coconut, pitted dates, flax seed and cocoa nibs. Pulse until crumble texture begins to form.
- Place crust crumble in a medium sized 8” quiche/tart pan. Evenly spread the crumble, pressing down and up the sides to form an even crust. Tip: press ¼ up pan side and press vertically down along the individual grooves to create a sturdy edge.
- Take full-fat coconut can out of refrigerator, scoop out the cream at the top of the can and place it into a blender. Squeeze juice of 1 lemon and 3 tangerines (mind the seeds!), grate the rind and pour into blender. Add fermented Greek yogurt proteins+ and of psyllium and blend well.
- Pour filling mixture into crust and place into refrigerator for 1-2 hours to set. Take out and garnish with thinly sliced tangerines and or lemons.
- Use arrowroot powder (fine white powder) for a sprinkled icing sugar look. If spread thinly, arrowroot powder will not affect taste, and is much lower calories. It is sustainably harvested and processed and is frequently used as a thickener.
Optional: Serve with a side of coconut whip cream! To make coconut whip cream add a the chilled cream of 1 full fat coconut milk (scoop cream off top) add mixer or blender with 1 tbsp maple syrup and whip until stiff.
Fact: the yellow of the lemon peel and deep orange of the tangerine peel give the filling its pale golden hue, which in a traditional recipe comes for egg yolk. It adds the nutritional benefit of Vitamin C and antioxidants such as bioflavonoids.