220 g poppy seeds ( 3/4 cup, soaked in water over night and rinsed)
210 g almond pulp ( from almond milk)
150 g dates
5 - 10 g cacao butter
pinch of salt
Coconut flesh from 2 young coconuts
50 g lemon juice
2 Tbs Agave
1 drop lemon oil
30 g Coconut oil
Place poppy seeds, almond pulp, dates, salt and cacao butter in TMX and blend on speed 5 / 30 - 40 sec.
Press in a cake ring and dehydrate at 115°F up to 3 hours or set in the freezer
Blend coconut flesh, lemon juice, Agave, lemon oil and coconut oil smoth and spread on cake
Refrigerate or freeze for an hour to firm up.