Caramel Walnut Tart 

February 28, 2013 by scarletrosita

You just have to make this one, it is so very delicious, it is nothing like anything you will have bought (as the nuts turn stale quickly).

You can make it Vegan too if you prefer and again, it will be a pudding that is full of flavours not just sweet.

I love this, I really hope you all do too.

Please do pop over to Facebook and ‘like’ my page http://www.facebook.com/ScarletRosita

😀

Caramel Walnut Tart

8 oz Plain flour
3 oz icing sugar
1/4 tsp sea salt
4 oz butter, at room temperature cut into small pieces
1 egg

Vegan Pastry:

8 oz Plain flour
3 oz icing sugar
1/4 tsp sea salt
4 oz sunflower margarine, at room temperature cut into small pieces
1 tbsp vinegar mixed into 50 ml cold water

Sift together the flour, salt and sugar.
Now you can either put the floury mix and butter (or margarine) into a bowl and rub the fat into the flour using your finger tips or into a food processor and run until it just starts to look bread crumby, don’t go too long otherwise it will be overworked.

(Vegans this is where you will add the water and vinegar mix).

Beat the egg. Now if you have used a processor, get the mix into an ordinary bowl or onto a clean floured work surface and add in enough egg (it will be most of the egg) – or water/ vinegar mix – and mix it to a nice soft but not sticky ball of dough.
Wrap in cling film and pop into the fridge for 20 minutes.

Have a cup of tea and clean up. Preheat the oven to 400˚F /200˚C / Gas 6.

Get the pastry out of the fridge and give it 5 minutes to get rid of that fridge hardness.
Flour the work surface and roll the pastry out and line a 23 cm loose bottomed tart tin.
Line the inside of the pastry with paper and fill with some dried beans.
Pop into the oven and bake for 20 minutes-ish.
Remove beans and paper and pop back for another 7 minutes, or until just going golden at the edges.
Set to one side.

30g / 1 oz butter (Vegans use sunflower oil)
410g / 14 oz can Evaporated milk (Vegans use 250ml of water)
360g / 12 oz granulated sugar
180g /  6 oz muscavado sugar
60g / 2 oz golden syrup
1 zest of an orange
1 tsp vanilla
330g / 11 oz walnuts, toasted, chopped
1 tsp salt

Stir the milk, sugar and syrup in heavy bottomed medium saucepan over medium-low heat until the sugar has dissolved.
Increase the heat and boil it until the mixture bubbles thickly and the colour darkens slightly, about 6 minutes. If you are using a sugar thermometer then aim for soft ball – 240˚C

Remove it from the heat and stir in the salt and the orange zest then quickly add in the walnuts, butter (or oil) and put it back onto the heat and allow it to come back up to a good bubble as you stir it.

Now take it and pour it straight into the pastry case spreading, gently poke it about to spread the nuts and caramel over the case.

Set it to one side to cool.

email me scarletrositafood@btinternet.com

phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

Blueberry Superfood Layer Cake – Gluten free, No Added Sugar, Vegan

February 26, 2013 by scarletrosita

If you have looked at my Facebook page you will have seen the recipe that inspired this recipe.

I liked the recipe because it looked like it may be something that I would eat in the morning. Mostly I don’t want to eat in the morning, I am very satisfied to have a juice or a tea. But when I do feel I need to eat then it will be an urge I cannot ignore. I can eat cereals and breads (those typical things) but I find that they very rarely fulfil their promise of keeping me full until lunchtime. Even porridge (- with a banana on it!) which seems to do it for everybody else, will have me scouting around for something 30 minutes later.

So I thought the original recipe looked like it had potential, but I didn’t want the sugar, I wanted it Vegan and I wanted to add more ingredients that would rack up the nutritional content as well as really extending the ‘full up filling’.

And, as you will have noticed, I am loving the RAW! foods, so I decided to fill this with a seriously delicious RAW! cream.

Bearing all that in mind, it is a great little cake. It is delicious (do not expect chocolate fudge sweetness) and after eating it I did not have a serotonin crash, didn’t have a weird bloating and belly ache and that horrid sense of ‘just ate something that will do me no favours and it didn’t even taste nice’.

I love a ‘Win, Win’ situation!

😀

Blueberry Superfood Layer Cake
Gluten free, No Added Sugar, Vegan

150 ml fresh carrot (or orange) juice
5 tsp ground golden linseeds
30 g / 1 oz Chia seeds
1 tsp Vanilla extract
240 g/ 8 oz coconut flour
2 tsp baking powder
1 tsp sea salt
60 g / 2 oz goji berries (or raisins – this is the sweetness) ground in a food processor
30 g / 1 oz Sunflower seeds ground in a food processor
30 g / 1 oz Pumpkin seeds ground in a food processor
1 tbsp Maca Root Powder
1 tbsp Lucuma Powder
100 ml Almond milk
60 ml / 2 fl oz Coconut oil
180 g/ 6 oz raspberries (or Blueberries, what you like)
4 oz Pine nuts

Grease and parchment line 2 x 23 cm cake tins.

Pre heat the oven to Gas 4/ 350˚F/180˚C.

Soak the chia seeds

and ground linseeds

in the carrot juice for 30 minutes. It will start to thicken.

Sift together the flour, baking powder, salt,

goji berries, pumpkin, sunflower seeds, maca root and Lucuma.

Give it a whisk to mix.

Melt the coconut oil.

Add the oil, almond milk and vanilla into the juice chia seed mix and give it a whisk.

Now whisk the wet into the dry.

Fold in the fresh fruit (my choice today was raspberries).

Divide evenly between the two tins and smooth over evenly.

Bake for 45 minutes. Swap their positions in the oven half way through the cooking time.

Cook on wire racks in the tin for 20 minutes. Then turn out and remove the parchment paper.

Cool completely.

RAW! Delicious Filling

1 medium avocado
30 ml / 1 fl oz coconut oil
1 tsp vanilla
2 tbsp lemon/ lime juice
240 g / 8 oz almonds
Pinch of salt
60 g /2 oz agave nectar
1 tbsp Lucuma powder

Grind the almonds in a coffee grinder until almost a butter.

Then blend the avocado, vanilla, lime juice, salt, Lucuma and agave nectar in the food processor until smooth and creamy.

Add in the almonds and blend again, add the coconut oil and blend just for another 2 seconds.

Spread onto the cooled cake.

Yum yum!

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

‘Meaty’ Spicy Rice – A Vegan Treat We All Love To Eat!

February 25, 2013 by scarletrosita

Here we are on a Monday again and I love the idea of trying to go one day a week without any meat. I’m not a Vegan (as I have said many times, I just love good food) and I know I can get so many more exciting flavours and dishes going with all the fruits, vegetables, nuts, seeds and legumes there are out there.

But I do know that sometimes best intentions are scuppered by a lack of experience or options.

This dish is for people that want to try a ‘Meatless Monday’ (or any day really) but like the texture of meat and would miss the ‘meat’ on the plate

It is full of flavour, super simple and uses ingredients you will have in your food cupboards. (Really, nothing too out there at all)

If you are living in a lovely part of the world where things are growing (it is snowing AGAIN here) then please feel free to top with a big handful of chopped parsley, or better still, fresh coriander leaves, mint and rocket … oh yeah!

And .. wait… AND it is outrageously cheap to make

For more ideas, have a look at this fantastic blog that is just starting 🙂

Jour 1!

‘Meaty’ Spicy Rice – A Vegan Treat We All Love To Eat!
serves 6

1 large white onions
3 medium sized carrots
2 stalks of celery
4 cloves of garlic
1 Butternut Squash/sweet potato/swede/parsnip (what you have preferably in season 🙂 )
2 tbsps of olive/sunflower oil
2 tbsp Tomato puree
1 Bay leaf
1 tsp Dried Oregano
1 tsp Dried Parsley
1 tsp Coriander spice
2 tsp Cumin spice
1 litre / 2 pt water or vegetable stock (from a cube is ok but if you have any of the superb but totally underrated cabbage water – then use that)
2 cups/240g/8oz Rice (I prefer brown for this dish as it adds to the ‘meat’)
1 cup/ 120g/4oz Couscous
400g / 14 oz Can Kidney Beans (or whichever is your favourite) drained
2 cups frozen peas
60ml/2 fl oz Good quality Olive oil

Peel the onions, carrots, squash (remove the seeds) and garlic. Wash and trim the celery. And chop everything up but not too small, through the halved onion cut though it 4 times in one direction and four times in the other, that’s enough, you want to have something to chew on.

Heat the 2 tablespoons of oil in a large, heavy frying pan and over a medium heat.

Saute the onions, carrots, celery and squash (or whatever you have chosen) until they start to soften and turn translucent.

Add in the garlic and give it a good stir

Now add the tomato puree and the stock, Bay leaf and Oregano, Parsley, Coriander and Cumin.

Let them cook for a minute.

Now add stock/water/amazing cabbage water and bring up to the boil.

Add in the beans and then add in the rice. Give it a good stir and bring it up to the boil.

Now turn down the heat to a simmer, pop on the lid and allow it to cook for 5 – 35 minutes (check what the rice packet says – Basmati will take 10 minutes but my brown rice needed 40 minutes)

Just check the pan every 10 minutes as depending on the heat you’ve used, the type of rice, the moistness of the vegetables, you will probably have to add some water now or take the lid off to allow it to dry a little The fluid level should be just visible under the top layer of food.

Add the peas. Bring up to the boil again.

Now add in the olive oil and the cous cous. A nice big stir, lid on – now go wash the pans, go look out the window, pour a cuppa tea or a glass of beer.

You are ignoring the pan completely for 10 minutes.

Now it is ready, run a fork though it to loosen the grains. Dish up.

This will surely be the dish that will convert the ‘Vegan Curious Meat Eater’.

😀

My photos show me cooking a much larger quantity than the above recipe 🙂

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

Mushroom Soup (with room for the Vegan too)

February 22, 2013 by scarletrosita

We eat soup so often in this house. I love it’s standby nature. There is something that makes my heart glad when I make some really good soup, all fresh natural ingredients and I pop it into the fridge for anyone to help themselves to a bowl when they need it.

And it just could not be easier, honestly it is quicker than driving to a take away and you will not have to suffer those ‘just ate yucky stuff’ feelings afterwards either.

See how I’m taking care of you

😀

Mushroom Soup

2 large onions chopped
3 cloves of garlic chopped
60 ml /2 fl oz olive oil
500g / 1 lb mushrooms
2 -3 teaspoons dried tarragon
1.5 liters / 3 pints Vegetable stock
500 ml / 1 pt soya cream or double cream
2 tablespoons of cornflour

Use a cloth to clean the mushrooms of any dirt, if possible don’t wash them in water as they will go soggy.
Heat the oil over a high heat in a nice capacious pan.

Add the mushrooms, you want to hear a wild sizzling coming from them as they start to brown up very quickly.
Add in the onions and turn the heat down to medium high and allow them to start to brown too.
Add the garlic, stir and allow to cook for another minute.
Add the tarragon and add the hot vegetable stock.
Bring it to the boil and allow to cook for 5 minutes.
While that happens, mix the cream and the cornflour together.
As the soup boils add the cream mix in and stir well.
Bring back up to the boil then turn off.

You now need to blend the soup. I like to use a stick / immersion blender but you can use a liquidizer or a food processor.

Eat!

Told you it was quick.

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

Pistachio Cake (Vegan)

February 21, 2013 by scarletrosita

On the market at Bermondsey Square one of the most popular items I make is the layer cake. They always look so beautiful and inviting and there is something of the celebration about them. With all cakes there is a sense of a special occasion but a home made cake, from those first efforts made by children through to a family favourite made by the Nonna, gets everyone going. Let alone a four layer colourful beast with ganache and almond cream!

The cake is turned green by the pistachios which also add that lovely flavour and when eaten with a fork in a crowded room all your attention will be on the delicious flavours playing across your tongue.

Great cake turns any gathering into an event … prepare to party!

😀

Pistachio Layer Cake (Vegan)

The Cake
180g /6 oz shelled pistachio nuts 
360g /12 oz Self-Raising Flour
180g / 6 oz Gluten & Wheat Free Self-Raising Flour
390g / 13 oz Caster Sugar
240ml / 8 fl oz Sunflower Oil
390ml / 13 fl oz water
1 tsp Sea salt

The Filling
9 dssp apricot preserve
120g / 4 oz ground almonds
120g / 4 oz granulated sugar
120g / 4 oz margarine
60g / 2 fl oz soya milk

The Ganache 
480 g / 1lb 85% Cocoa solid chocolate (chopped) 
310 ml / 10 fl oz soya cream 

Preheat the oven to 350°F/175°C/Gas 4.
Parchment line four 8-inch round cake pans.

The Cake
Take 30g / 1 oz of the pistachios and set them aside for decoration.

Grind the rest of the nuts with the sugar in a food processor.
Sift the flour and salt.

Add in the sugar/pistachio mix and dry whisk to mix well.

Mix the water and the oil together in a jug, and then whisk into the dry mix until fully combined.

Divide the batter among the 4 prepared pans.
Bake for about 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.

Allow the layers to cool in the tins for 10 minutes.
Turn out onto wire racks, peel off the parchment and let them cool completely.

The Filling.
Add the margarine, almonds and sugar into a stand mixer (or you can beat it by hand with a wooden spoon). Beat really thoroughly until it is light and fluffy, you may need to add in the soya milk to help with the fluffiness.

It must be fluffy as the cake is very fragile, utterly delicious to eat 🙂

Spread each cake layer with the apricot conserve.

Make sure you take it right to the edge.

Then onto three layers carefully spread that lovely, fluffy almond cream.

Assemble so that the top layer is only covered with the conserve, you are about to add the ganache.

The Ganache
Pour the soya cream into a small pan and bring up to the boil (just bubbles breaking at the edge of the pan). Remove from the heat and stir in the chopped chocolate and stir until all melted.

Allow it to cool for 10 minutes.

I make a collar of greaseproof paper around the cake that extends a couple of centimetres above the top.

I then pour in the ganache and swirl it nicely. Add the remaining pistachios to make a nice design however you like.

N.B. Beware, serve this to a group of friends and they will be back next week for more

😀

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

Pink Grapefruit Drizzle Buns (Vegan)

February 19, 2013 by scarletrosita

I love food!

I have worked as a chef for 31 years, for 6 years before that I was obsessed with cooking and for 8 years before that I’d help my Mumma in the kitchen and for 2 before that I just liked eating.

And I like my food to be delicious – that’s it. I will happily enjoy and appreciate whatever as long as care and a little love has gone into it.

I now have a little stall on a market in London and I used to work in a vegetarian restaurant where I made lots of Vegan food. Sometimes it would be hard to coax the Vegetarians to try the Vegan food – so on my stall it can be really hard to have people try the Vegan food. And I know why that is – because sometimes it’s too hard core, too much about the Ethics and the actual taste is by-the-by.

I want everyone to be open to trying all food. It’s fun to have a sneaky peek at what we are eating and have a rethink. So let’s have great food as the shining light that gets people interested.

By the way I have read some great blogs on here:
http://wordpress.com/#!/read/blog/id/41474188/ great work
http://wordpress.com/#!/read/blog/id/46411464/ lovely stuff

So, back to the point of this ramble … the cakes … sometimes they just are sweet 😦

This is a recipe that will blow your socks off. Really bright and fresh, still sweet but lots of other flavour too.

😀

Try it, I really hope you like it.

Pink Grapefruit Drizzle Buns
makes 12 buns
300g /10 oz Self-Raising Flour
120g /4 oz G&W Free Self-Raising Flour
300g / 10 oz Caster Sugar
zest of 1 pink grapefruit
180ml / 6 fl oz Sunflower Oil
300ml / 14 fl oz liquid – use all the juice from the pink grapefruit (bar 12 teaspoons for the glaze) and make up the measure with water
150g / 5 oz Icing sugar

Pre-heat the oven to 375˚F/ 190℃/ Gas mark 5

Either grease and flour 12 pudding moulds (which I prefer) or line a 12 hole muffin tray with paper cases.

Zest and juice your lovely, fat grapefruit.

Put the flour, sugar and grapefruit zest in a bowl and mix well.

Mix the water, juice and oil together in a jug

( I always add in the pinky fleshy parts into the batter too, they make a nice zesty, juicy, occasional texture)

And then add to the dry mixture.

Stirring the mixture well

Until fully combined.

Use an ice-cream scoop or a tablespoon to evenly divide the mixture between the prepared moulds.

Bake for 30 minutes, until golden and cooked in the centre.

Once the buns are cooked, take them out of the oven and pierce with a cocktail stick all over the top.

Mix the icing sugar & remaining grapefruit juice together until smooth & pour a teaspoon at a time over the top of the cakes, or use a brush to repeatedly brush the cakes – while they are still hot.

Leave them to cool fully.

That’s it – job done, a Vegan cake that is bright with mouth watering flavours.
Simple and lovely!

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.
email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

Super Sweet Blogging Award

February 19, 2013 by scarletrosita

Super Sweet Blogging Award

I am so happy and excited to have been given the Super Sweet Blogging award!

Thank you so much to Chef Randall at http://savorthefood.wordpress.com/

I have been inspired by his mouthwatering ideas and to have him feel strongly enough to nominate me makes me very happy.

I really did start cooking when I was little (like you do with your Mumma) and I still have the first cookery book that my Mum bought for me. (Well first book of any sort but that’s another tale!)

I still look through the floury (sometimes sticky) pages with the quirky, funny line drawings, and remember the excitement I would feel as I read a recipe and would then go on to try and make it.

I would love to pass that idea on … we try, sometimes it works and sometimes it’s more of a lesson 😦 but if you are just starting on your cookery journey then every recipe is a wonderful milestone.

The rules for Super Sweet Blogging Award include:

1 Visit and thank the blogger who nominated you.
2 Acknowledge that blogger on your blog and link back.
3 Answer the “Super Sweet” questions.
4 Nominate a “Baker’s Dozen” (= 13)** blogs the award, a link to their blogs in your post, and notify them on their blogs.
5 Copy and paste the award on your blog somewhere.

Super Sweet Questions:

1. Cookies or Cake?

Cake

2. Chocolate or Vanilla?

Shock news ‘Vanilla’!!

3. What is your favorite sweet treat?

Hazelnut Biscotti (home made only … ever)… oh my!

4. When do you crave sweet things the most?

At the end of a lovely meal.

5. If you had a sweet nickname, what would it be?

There is a little boy that comes to the market where I sell my food. Every time he looks at me he throws his arms in the air and says ‘Cake!’ I’d proudly have that as my name 🙂

😀

Here are my nominations for The baker’s dozen:

http://pudhogblog.wordpress.com/
http://sweetlittlethang.wordpress.com/
http://pineapplest.wordpress.com/
http://tabletalkblog.net/
http://greenandleithy.wordpress.com/
http://lefoodsnob.wordpress.com/
http://glitterspice.com/
http://chitchatandallofthat.wordpress.com/
http://foodandforagehebrides.wordpress.com/
http://invegetableswetrust.wordpress.com/
http://coriandercumin.com/
http://intuitiveapproach.wordpress.com/
http://foodiejoanie.wordpress.com/

They are all really great blogs, really diverse and worth having a read.

I hope you enjoy and appreciate them as much as I have.

😀

Creamy Potatoes

February 17, 2013 by scarletrosita

This is another one of my one pan, ‘Potatoes Are Always A Good Meal’ recipes – I love potatoes, yes I do.

I do like these with a waxy potato as they need to keep their shape as they cook. This dish is so much more than the sum of it’s parts.

I like to make it with Soya cream, but it is absolutely delicious made with dairy cream too, it’s up to you.

You can of course have these as an addition to a larger meal, but it is so tasty, every time I make it everyone remarks on how good it is, and to put anything else with it would confuse the diner as to what is the star of the show and these are definitely the star.

And it’s cheap, have some for lunch tomorrow, everyone loves it … can’t be wrong!

Enjoy

😀

Creamy Potatoes

4 tbsp olive oil (just a mild one) or vegetable oil even
3 Spanish onions
2 kg/4lb potatoes, here I used Lady Balfour (a medium waxy variety, or Estima or Desiree even Charlotte)
500ml/20 fl oz soya cream/double dairy cream
390ml/15 fl oz vegetable stock
salt and fresh black pepper
a nice handful of fresh chopped parsley or a large tablespoon of dried

Preheat the oven to 150˚C/300˚F/Gas 2.

Get a nice sturdy roasting tin that you can heat on the stove top. Add the oil and start to heat it over a low flame.

Peel the onions and cut in two from top to bottom. Slice them fairly thinly.

As you have them ready and the oil smells warm, then turn the heat right up and add in the onions to the pan. Give it a stir so they are coated in oil and spread over the pan to let them cook. Turn the heat to medium as they will now be sizzling away.

Wash the potatoes but there is no need to peel them (if they have a lot of slug damage them you may want to peel them), and cut them into a medium dice say 1 cm square (ish – don’t stress about this for one second!).

Stir the onions, but keep them going until they start to brown.

When they are browning well then add in half of the potatoes. Give it a good mix and then add in the other half and mix again.

Keep the pan on the heat and let the potatoes start to sizzle too.

Season the potatoes with salt and black pepper and add that parsley in now.

Pour in the hot stock (or water if you have no stock) and the cream. It should just be visible under the very top layer of potatoes.

Let the whole lot come to the boil on the stove top. Cover loosely with a sheet of foil.

Pop in the oven for 2 hours. This is a nice slow cook and the potatoes will absorb most of the cream, if the cream splits don’t worry it will still taste fab, just add a few spoons of water to allow the cream to reform

We just eat these like this – on their own. Really great .. and you know exactly what went into it too

🙂

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

RAW! Lemon Tart (No Added Sugar, Vegan, Gluten & Wheat Free)

February 15, 2013 by scarletrosita

This is one of those puddings that tastes so good you cannot believe that it is so good for you too. I have never had that ‘eaten too much’ feeling with any of the RAW! recipes that I use.

This is a little bit loved already, even though it is very new as it has such a bright fresh flavour.

Have it as an end of dinner pudding or as a pick me up snack, it is that full of good things.

Let me know what you think

😀

RAW! Lemon Tart

For the base
500g / 1lb almonds ground or whole (the whole almonds will be ground)
1 tsp pink Himalayan salt
210g / 7 oz Medjool dates
90g / 3 oz Anjou Prunes

Line a 20 cm x 20 cm cake tin with cling film and set a piece of parchment paper into the base too (I haven’t in the photo but, really, it helps if it is in place).

In a food processor, blend the almonds (if possible, soak them for around 6 hours and the dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)

Sprinkle a few of the almonds onto the cling film in the cake tin, then put the rest of the almonds into a bowl on one side.

Put the salt, prunes and dates with 3 tbsp of almonds into the processor and blend until you have a soft paste.

Now add the rest of the almonds and process to a ‘dough’ or until the it forms a ball.

Spread the dough mix evenly across the base of the cake tin. Cover with some more cling film.

Now press this mixture really firmly. I use another cake tin set on top and press really hard.

Cover in cling film and leave to harden in the freezer.

Lemon Filling
2 cup raw cashews
1 cup dried mango
6 Tablespoons fresh lemon juice
6 Tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
pinch sea salt
2 teaspoons lemon zest

Grind the cashew nuts until they are about to form a butter.

Soak the mango in water overnight. Drain away the water in the morning.

Add into a food processor and blend to a paste, add the cashew nut butter, lemon juice, coconut oil and vanilla extract and mix until very smooth and creamy.