- 1 cup almonds
- 1 cup oats
- 2 tablespoons maple syrup
- 1⁄2 teaspoon salt
- 1 cup coconut cream (use the full-fat thicker, top part of the coconut milk)
1⁄2 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1/3rd cup maple syrup
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 tablespoon Unsweetened Oatmilk
- 3/4th cup lemon juice
- zest of 2 lemons
- top with coconut flakes
Preheat the oven to 400 degrees.
Begin by blending your crust with almond, oats, maple syrup and salt. Blend well and leave some chunks for texture. When adding the maple syrup, let the oats and almond combine together so it’s a sticky crust.
In a deep pan with parchment, layer on your crust and pat down to make sure its all stuck together and sticky. Bake in the oven for 25 minutes.
In the meantime, make the custard by blending coconut cream, vanilla, cornstarch, maple syrup, salt, turmeric, oat milk, lemon juice and lemon zest.
In a saucepan, heat up the custard so it gets thick - about 10-15 minutes. Layer on the custard over the crust and place in the oven for another 20 minutes. Remove, chill and place in the freezer for 30 minutes. Slice, top with coconut flakes and serve.