2 Cup Cashews
1 Cups Macadamias
2 Tbsp Lemon Rind
1 Tbsp Lime Rind (optional)
1/4 Cup Lemon Juice
1/4 Cup Melted Coconut Oil
1/3 Cup Rice Malt Syrup
1/4 Cup Desiccated Coconut
1 tsp Turmeric Powder
1 Cup Buckwheat Flour
1 Cup Toasted Shredded Coconut
1 Cup Ground Almonds
1/2 Cup Melted Coconut Oil
Preheat Oven to 170 degrees.
Cover Cashews with water and set aside
Line a backing tin with backing paper or grease with coconut oil
Place all ingredients into a bowl and mix together un till well combined.
Press Mixture into your lined baking tin so its pressed in firmly.
Baking for 25 minutes.
Drain cashews and pop into your blender or food processor.
Add remaining ingredients and blend on high for about 4-5minutes, un till it is completely smooth. (you may need to stop the blender and scrap the sides)
Pour this over your Cooled Base. Smooth out with the back of a spoon.
Option - Sprinkle with coconut, lemon rind or Lime Rind
Put slice into the fridge to set, up to a couple of hours.
Store in Fridge.