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Ingredient List

• 12 medjool dates (approx. 200g)
• 1 Cup whole almonds (approx. 125g)
• 2 tbsp coconut oil
• pinch of salt
• Juice of 3 lemons
• .5C Cornstarch
• .75C Cane Sugar
• 2 cans coconut milk (800mL)
• 300g Soft/Silken Tofu
• .5tsp turmeric
• Zest of 2 lemons

For the crust

1. In a food processor, combine the dates, almonds, coconut oil and salt until crumbly
2. Take a square baking pan and line with parchment paper. Leave enough to hang over the sides to pull out easier
3. Layer the mixture and refrigerate for 30 minutes

For the filling

4. In a saucepan, combine the lemon juice, cornstarch, sugar, coconut milk, tofu, turmeric and zest
5. Mix well and bring to a boil
6. Remove from heat and pour over the crust mixture
7. Refrigerate for at least 2 hours

Author's Note: Why adding salt twice? First time is to make sure the meat will be seasoned. Second time is for the carrots. If adding salt in the end only, the salty taste will only go inside the carrots, not the meat.

Also keep an eye on the water level, if too much water just need to open the lid to reduce it, if too little water, just add hot water a bit more during cooking.