Recipe by Ewa Niewiadomski
Modified by Janine Babauskis
Ingredients [all the ingredients that are soaked need to be soaked over night]
Nut Base
• 10g [tablespoon] Linseeds
• 240g Almonds [soaked]
• 100g Dry Dates [soaked]
• 20g Sultanas [soaked]
Method
Mill Linseeds, speed 8 for 10 seconds.
Drain and place almonds into the TM bowl and chop for 5 seconds on speed 8.
Add dates with liquid and chop speed 5 for 5 seconds
Place mixtures into a glass casserole dish that has been brushed over with a little oil. Place in fridge while preparing the apple filling.
Ingredients
Filling
• 1 Cinnamon stick
• 40g Linseeds
• 200g Dates with liquid [soaked]
• 2 Red Apples [cored]
• 2 Green Apples [cored]
• Extra almonds – optional
• 20g Sultanas [soaked]
• Raspberries – optional
• Juice of 1 lemon
Method
Mill cinnamon stick and linseeds, speed 8 for 12 seconds
Add apple and extra almonds and chop, speed 5 for 2 seconds
Add drained dates (reserve liquid) into TM bowl and chop for on speed 4 for 3 seconds
Incorporate lemon juice and sultanas, reverse, speed 3.
Spread over nut base, sprinkle with raspberries and pour over the reserved liquid from the dates.
Serve with Cashew Cream.
Cashew cream
Fabulous to add to Indian deserts or for those who are avoiding dairy
Ingredients
200g of coconut cream
200g of raw cashew nuts
1 tsp natural vanilla extract
1 tbsp maple syrup
Pinch of sea salt
Method
Place cashews into TM bowl & pulverize for 20 seconds on Speed 6.
Add all the other ingredients and blend for 20 seconds on Speed 6 until smooth and creamy.