Written By Xia Luo - May 10 2018
Ingredients
Crust:
- 1/2 cup raw pistachios
- 3 soft medjool dates, pitted
- 1/2 tablespoon pomegranate syrup
- 1/2 tablespoon coconut oil
Filling:
- 1 cup raw pistachios (pre-soak and strain only if not using a power blender)
- 1 tbsp Pomegranate syrup
- 1 tbsp coconut oil
- 1 cup almond milk
- 1⁄2 tsp pure vanilla extract
- 1⁄8 tsp salt
Toppings:
-
Chopped pistachios and dried strawberries
Instructions.
1. Pit and chop the dates.
2. Process raw pistachios in a blender and then add pitted dates, pomegranate Syrup and coconut oil to process into a sticky crumbly mixture.
3. Transfer into a silicone mould or any suitable container and press down into a flat even crust. Freeze while working on the next layer.
4. Blend every filling ingredients, in a high power blender into a smooth uniform consistency. Transfer the mixture into the prepared crust.
5. Sprinkle with toppings. Freeze for 5-6 hours or overnight to set. Unmold and enjoy! Keep leftovers frozen.
