The health benefits of coconut oil are well accepted and using it as a key ingredient in this cheesecake-like tart means you can enjoy eating dessert whilst still feeling virtuous.

Serves 6-8 generously

Base
2 cups of nuts of a mix of almonds and hazelnuts
1 tbsp honey
1 cup dates, diced, pre-soaked in boiling water for 15 minutes then drained well
¼ cup coconut oil, melted
Pinch of sea salt

Filling
1 cup coconut cream
½ cup cashew cream (see note)
2 tbsp lemon juice
4 tbsp orange juice
Zest from one orange
3/4 cup melted coconut oil (I use Blue Coconut brand)
½ cup honey
2 tsp vanilla extract

1. Line and grease a 24 cm loose bottom tin.
2. In a food processor, process nuts until roughly chopped, then add the remaining ingredients and continue to blend until you can pinch a small amount between your fingers and it holds together.
3. Tip base ingredients into prepared tin, spread out evenly and press down to form and even layer. Refrigerate while you make the filling.
4. Wipe the processor bowl clean then prepare the filling by putting all ingredients into the food processor. Blend for 2-3 minutes until the mixture is smooth and creamy.
5. Pour the mixture into the cake tin and smooth out evenly over the base.
6. Place in refrigerator for at least 3 hours or overnight until set.
7. Before serving, carefully remove from the tin and place on a serving plate and shower it with more orange zest.

Nici’s note:
Cashew nut butter is available in some supermarkets (try the spreads or organic sections) but making your own is easy. Soak 1 cup raw, unsalted cashews in water overnight, drain well then process in a blender and food processor with ¼ -1/2 cup water until creamy and paste-like. This can take a while so be patient!