Bottom

• 1/2 cup hemp hearts
• 1/2 cup cashews
• 1/3 cup shredded coconut
• 2 tbsp melted coconut oil
• 10 soft pitted medjool dates

Top

• 1 1/2 cups cashews (soaked in water for 1 hour, drain & discard water)
• 1/4 cup full fat coconut milk
• Juice from 1 lemon
• Zest from 2 lemons
• 2 tbsp honey

Instructions

1. In a large food processor, place hemp hearts, cashews, shredded coconut, melted coconut oil and medjool dates. Blitz until a finer texture that sticks when pressed together. Line a standard size loaf pan with parchment paper. Spoon the bottom into the loaf pan and press down firmly to form the base of the squares.
2. Next, make the topping. Add soaked cashews, coconut milk, lemon juice, lemon zest and honey into the food processor. Blitz until smooth and creamy. It’s okay if the cream has some texture. Mine was the texture of ricotta cheese. Spoon topping on to crunchy base. Refrigerate until serving. Garnish with some lemon rind.