- 150 g cashews
For the crust
- 100 g oats
- 170 g almonds, raw
- 50 g coconut oil
- 70 g dates, pitted
- 1 pinch salt
For the cream
- 120 g lemon juice
- 10 g corn starch
- 200 g coconut cream
- 1 teaspoon(s) vanilla extract
- 40 g agave syrup
- 2 teaspoon(s) turmeric, powder
- lemon zest, of 1 lemon
- 1 pinch salt
To assemble
- 50 g blackberries
- 50 g raspberries
- 10 g ground coconut
- mint leaves