Almond Cake w/Zesty Coconut Lemon Icing

Almond Cake w/Zesty Coconut Lemon Icing

PREP TIME: 10 minutes

COOK TIME: 20 minutes

SERVES: approx. 6 slices

You will need:

Base

3 cups almond meal

2/3 cup applesauce

2 tbsp nut butter of choice butter

1/3 cup organic almond milk

4 tbsp raw organic natural honey, rice malt syrup or stevia to taste

Pinch pink Himalayan salt

1 tbsp natural vanilla extract

1 egg or chia egg

Lemon Icing

1 tin organic  coconut milk

1/4 cup extra virgin coconut oil

Juice and zest of 3 lemons

1 tbsp raw organic natural honey, rice malt syrup or stevia to taste

Topping

1/4 cup crushed pistachios

Optional dried flower petals 

Let’s make it:

Preheat oven to 170°C. Mix ingredients together in a large mixing bowl. Press into a greased baking tin or a tin lined with parchment paper and bake for 20 minutes or until cooked through. Allow to cool for 30 minutes. Mix togetheringredients for lemon icing and spread across tart and refrigerate and allow to set, sprinkle over pistachios and petals/cranberries. Store in the refrigerator.