INGREDIENTS
Base
1 cup macadamia nuts
1/2 cup pistachio nuts
1/2 cup pitted dates
1 tsp coconut oil
pinch salt
Filling
1 1/2 cup cashews (soaked)
1/4 cup coconut oil
1/2 cup coconut cream
1/2 cup quark
1/4 cup rice malt syrup
2 tbsp honey
1/4 tsp vanilla powder
1 ripe fig
couple drops liquid stevia
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Photo & recipe by Kenkō Kitchen