Calories 512 Fat 39g Saturates 19g Sugars 22g Salt 0.3g Protein 10g
Soak the cashews by covering with 1175ml (5 cups) of warm (not hot) water, and add the teabags. Leave to soak overnight.
The next day, start by making the base. Place the almonds in a food processor and blend, then add all the remaining base ingredients one by one and blend until mixture is well combined and forms a firm ball when rolled between the fingers.
Grease and line a spring-form cake tin with baking paper. Remove the base mixture from the food processor and press firmly into the base of the cake tin, then refrigerate for 30 minutes.
Meanwhile, make the filling. Drain the cashews, reserving the teabags and approximately 235ml (1 scant cup) of the soaking liquid. Place the cashews in the food processor, along with the reserved liquid and the tea leaves from the teabags, then blend until smooth.
Add all other ingredients and process until very well combined and smooth. Remove the base from the refrigerator and spread the filling over the base, then return to the refrigerator for at least 3 hours.
Pulled Jackfruit & Coleslaw Sandwich This Pulled Jackfruit &...