I combined a couple recipes to get there, but overall it was super easy (granted you have a food processor) and very "nom" worthy.
The "crust" is essentially a combination of nuts (I used pine nuts and almonds cuz it's what I had) and pitted dates. By the way, dates are way weird, right? They look like giant, brown, wrinkly, wobbly thumbs or something. Blugh. However, in a vegan pie crust, they are delish. Once blended, the nuts and dates make a paste that reminds me a lot of larabars. If you've never had a larabar, you've never lived. Ok that was harsh, but seriously, try one, stat. I recommend cashew cookie. Which you probably could make from home if you really wanted using cashews, dates and maybe a dash of salt.
LaraBars = YummaBars
Anyways, enough going off tangent.
The filling is a combination of silken tofu, fresh lemon juice, lemon zest, dates, vanilla and cardamom. (I didn't have any cardamom handy, so I just used a dash of cinnamon). Kind of like a lemon curd - especially if you refrigerate it for a bit. I also added some strawberries on top. And voila. You have yourself a citrusy, ready-for-summer-weather-to-finally-get-here-and-sick-of-the-rain treat!
Tastes Like Summer
So there you go. If you would like the complete recipe, post a comment at the end of this post or on the Smashed Muffin facebook page about your favorite summer treat(s).
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