Directions

1

Place the dates, almonds, coconut oil and salt in a food processor.

2

Blend into a coarse meal. It should come together in the food processor and stick together when you pinch it. 

3

Using your hands press the crust into an even layer into a 8-inch (20 cm) square pan lined with parchment paper.

4

Put in the fridge to firm up.

5

Garnish: In a saucepan, off the heat, combine cornstarch, sugar, turmeric and salt.

6

Stir in coconut milk *, lemon juice, lemon zest, soft tofu, stirring with a whisk. If necessary, use an immersion blender.

7

Bring to a boil, stirring constantly. Simmer for one minute and remove from heat.

8

Pour into crust and let cool in the refrigerator for at least 4 hours.

9

Serve topped with fresh seasonal fruit

10

* Do not use low-fat coconut milk for this recipe.