River Cottage

In a food processor, blend the pecans or almonds (Preferably, soak them for around 6 hours and then dehydrate them. The soaking releases the enzyme inhibitors and makes them easier to digest)

Then add the Pink Himalayan salt or another good quality salt. To this, add the Fresh medjool dates. Blend until you have a ‘dough’, or until the mix forms a ball.

Press this mixture into the bottom of a mould. Cover in cling film and leave to harden in the freezer till you are ready to pour on the filling. I like to use a silicone mould. They are freezer safe and easy to get the tart out once it has set.

Blend your filling ingredients until smooth, and then pour onto the base.

Set in the freezer for 1 hour. Then it should be firm enough to slice up. Top with fresh berries, edible flowers, a dusting of cacao powder- whatever takes your fancy and whatever looks pretty!