Spicy Tempeh Poke with Beetroot and Quinoa Salad
"This vegan poke is such a colourful and vibrant dish, full of fresh vegetables and subtle spice and...
1 1/4 cups Medjool dates
1 1/2 cups raw walnuts
1/2 cup cacao
2 Tbs water
1/4 cup desiccated coconut
1/4 cup dried cranberries
Pinch good quality salt
Crushed raw nuts – any variety, such as almond, cashew and walnut
Put walnuts into a food processor and process until in small, crumbly pieces. Remove.
Remove stones from dates and chop into small pieces, before adding to food processor with coconut, water, cranberries, salt and cacao. Process until all ingredients are combined, add walnuts and mix.
Line a square plastic container, or small cake tin with baking paper, before pressing the mixture in, making sure it is even in thickness.
Place in the freezer for at least one hour before serving.
Sprinkle crushed nuts on top and press into the mixture a little. Cut into 9 pieces to serve. Leftovers (ha ha) can be kept in the fridge.
Photo Credits: Alimentary