- 3/4 cup whole raw almonds
- 4 Medjool dates, stems removed and pitted
- 1/2 teaspoon vanilla extract
- Pinch of sea salt (1/8 teaspoon)
- a little coconut oil to grease the pan
- Coconut cream from 1 can organic coconut milk (see note above)
- 1/2 cup raspberries, fresh or frozen, plus 1/3 cup fresh for garnish
- 6 Medjool dates, pitted
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- pinch of sea salt (a scant 1/8 teaspoon)
Optional: 1/2 teaspoon of lemon zest for garnish
Grease your tart pan with virgin coconut oil (1/2 teaspoon). Grape seed or almond oil will work too if you don’t have coconut oil.
Make the crust. Pulse all crust ingredients in the food processor until the almonds are very finely chopped, about 20 pulses or 45 seconds. Careful to not turn it into almond butter, it should still have texture. Press the crust into your tart pan with your fingers. Freeze for 30 minutes. Or, freeze up to 24 hours before you fill it; cover with plastic wrap if freezing for longer than an hour before filing.
Open the can of coconut milk upside down and pour off the coconut water so you can use the cream (use the coconut water in a smoothie or other recipe later). Then, make the raspberry lemon filling by combining all of the filling ingredients in a blender and blending until smooth, about 60-90 seconds. Pour the filing into the frozen crust and freeze at least 2 hours.
Cover it with plastic while it freezes—a gallon-size plastic freezer bag works great. Eat within 3 days.
To serve, let it sit at room temperature for about 10 minutes to slightly soften, then garnish the edges with fresh raspberries and lemon zest, if desired. It won’t melt as fast as ice cream but it will eventually melt, so store it back in the fridge or freezer if needed.
I use a 7 inch tart pan; an 8-inch pan will work, too, it will just be a little thinner.