The recipe:
2C pecans, almonds, or walnuts (or any combination you like)
1C oat flour (made from oat groats ground in coffee grinder)
dash of cinnamon
4T agave nectar

Process nuts till coarsely ground. Add oat flour and cinnamon and pulse to mix. Add agave gradually till mix holds together. If needed add extra agave or water. Spread out mix in dish, about 9" size to about 1/2 - 3/4 cm thick. Not too thin so it balances out the other layers.

Filling:
2 C cashews (more if needed to thicken) - soak for a few hrs
1/2 C coconut water
1/4 C lemon juice
1/2 C agave nectar
1/2 C melted cacao butter
1/4 C coconut oil
peppermint oil to taste

Blend all ingredients till smooth. pour over base and spread out evenly.

Chocolate icing:
3/4 C cacao butter melted
1/4 C? (roughly) agave nectar
3/4 C cacao powder

Mix all ingredients together and spread over filling b4 it hardens. Chill in fridge. Sit down and relax when you eat this one - it's simply divine!

Hi Sheryl,
There is only one probbie with that, the first batch is finished and I don't have any more cashews (sad faces)
But if my RP order turns up this week maybe, just mayyybe I could make some for the picnic on saturday (as cashews are def on my order.

Rabbit

Katie -  I found Trans Emporium on Newcastle street sells young coconuts wholesale or retail.
They supply my local Farmer Jacks supermarket in Subiaco with coconuts.
Its these young coconuts that contain the beautiful, beneficial water!
x

Thanks Jen
I know where I'm going this weekend 

Luv katie
xox

I hope you save some!!! See you tomorrow!

Cheers,
Sheryl

How did I ever miss this thread? OMG

             BUMP!!!!!