NO BAKE LEMON CAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

For the base:

• 1.5 cups almonds
• 1/2 cup gluten-free oats
• 1/2 cup coconut flour
• 6 medjool dates
• 1 Tbsp solid coconut oil
• 2 Tbsp agave nectar
• 1/4th tsp salt

 For the lemon jelly layer:

• 1 & 1/3 cups water
• 1.5 tsp agar agar powder
• 1/3 cup agave nectar
• 1/8 tsp turmeric
• 1/2 cup fresh lemon juice
• 3 Tbsp tapioca starch
• 1/4 cup almond milk
• 1/4 tsp salt

PREPARATION

1. Firstly, in a sauce pan, add Agar Agar powder to water and set it aside (No heat, yet). Start with the base

For the base:

1. Make Almond meal and oat flour.
2. To this, add coconut flour, salt and mix them all very well.
3. Add half of this quantity to food processor along with dates until dates breaks down and forms a sticky mixture
4. Add this to the rest of the flour, agave, coconut oil, use your fingers and mix them all together until they come together.
5. Add to a springform base lined with parchment paper and press with the base of a flat cup to even them out.
6. Off this goes into refrigerator.

For the lemon jelly:

1. Add tapioca starch to lemon juice and whisk it really well so it is well combined. Set aside.
2. Bring the saucepan contents to heat, allow it to boil.
3. Add agave to the saucepan whilst stirring. Now, turn heat to low-medium
4. Add almond milk, turmeric and mix them all well.
5. Add tapioca lemon mixture and stir until it begins to thicken up. Like a gooey chocolate sauce consistency
6. Now, add this to the springform base, break the bubbles on top if any (I forgot to do this)
7. Back into the refrigerator for 3 hours, until it is firmed up well.

NOTES

Recipe for optional Chocolate sauce: Mix agave/coconut nectar and cacao until they come together in a sauce-consistency