Fresh, light and fluffy. Limey. Really yum. Perfect for an autumn lunchtime dessert.

This was inspired by a few different recipes, and a little guessing. It worked out beautifully first time, so here it is for you to enjoy too.

The base:

3/4 cup almonds
3/4 cup hulled hemp seeds (not hemp protein)
120g pitted medjool dates (about 6 dates)
2 tbsp raw cacao powder
1 tsp vanilla (I use Bulletproof Upgraded Vanilla powder)

The filling:

200g raw cashews
50g pitted medjool dates (about 3 or 4)
3/4 cup coconut oil
zest from 3 limes (one third is to sprinkle on top after)
3 limes, peeled and de-seeded
1/4 cup maple syrup
1/4 cup baby spinach leaves (for green colour but won’t add flavour)
1 pinch sea salt
1 1/4 cups water

Put the base ingredients in a food processor and blitz until crumbly and moist enough to press into a springform pan. Then, well, press into a springform pan! Put this into the fridge for now.

Add the filling ingredients to a blender (I use my Vitamix), with just half the water to start with, and process until very silky smooth. Add more water until you get a very thick pouring consistency.

It might take a few hours to set in the fridge, but then it’s fairly stable at room temperature for about 30 mins. Then it will start to soften and melt.