220 g poppy seeds ( 3/4 cup, soaked in water over night and rinsed)
210 g almond pulp ( from almond milk)
150 g dates
5 - 10 g cacao butter
pinch of salt
Coconut flesh from 2 young coconuts
50 g lemon juice
2 Tbs Agave
1 drop lemon oil
30 g Coconut oil
- Place poppy seeds, almond pulp, dates, salt and cacao butter in TMX and blend on speed 5 / 30 - 40 sec.
- Press in a cake ring and dehydrate at 115°F up to 3 hours or set in the freezer
- Blend coconut flesh, lemon juice, Agave, lemon oil and coconut oil smoth and spread on cake
- Refrigerate or freeze for an hour to firm up.