Note: 250 g dates is for the crust, 250 g dates for the filling
Some days in advance - sprouting and dehydrating oats
Rinse the oats and soak for about 8 hours in a large bowl. Rinse well, drain and let sprout for 2-3 days (or until they form little tails), rinsing every 8 hours, then dehydrate for 12 hours until crispy and completely dry. You can prepare it in bulk (in order to save time) and store it at room temperature in an airtight glass container for about 4 months.
Some hours in advance
Soak both the dates for the crust and for the filling and the cashew nuts in cold water for about 4 hours (in 3 different bowls).
Drain and blend the dates until you get a smooth paste. If you use a high speed blender and not a food processor, you may need to add some water. Hand knead all the crust ingredients (oats, coconut oil, lucuma powder, water) till you get a non-sticky dough. Press the dough into pan (24 cm) to form the crust. Should it be too soft, dehydrate it for some hours (this step is optional).
Drain the cashews and the dates and blend all the cream ingredients (cacao, vanilla powder, Irish moss gel) together, using a high speed blender (and its tamper!). Pour the cacao cream evenly over the crust, decorate as you please and chill until firm.
Enjoy every choco moment!