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** The nutrition values are listed in table at the end of video.

INGREDIENTS / for 12 servings /

CRUST (16 cm | 6.3 inch)
• pecans, halves (114g | 1 cup + 2 2/5 TBSP)
• dates, soaked for at least 15 minutes, if you use soft Medjool dates it is not necessary (52g | 1/3 cup)
• coconut oil, melted (11g | 2 1/2 tsp)

REDCURRANT PUREE
• redcurrants, frozen (135g | 1 cup + 3 1/3 TBSP)
• sugar, granulated (32g | 2 1/3 TBSP + 5 tsp)
• lemon juice (11g | 2 1/3 tsp)

CREAM FILLING
• white chocolate (55g | 2 oz)
• heavy cream (45g + 235g | 3 TBSP + 1 cup)
• cream cheese (276g | 3/4 cup + 7 TBSP)
• sugar, powder (41g | 5 1/4 TBSP)
• water (41g | 2 2/3 TBSP + 1/3 tsp)
• gelatin, powder (7g | 2 1/4 tsp)
• redcurrant puree

REDCURRANT JELLY
• redcurrant residue after sieving
• water (79g + 40g | 1/3 cup + 2 3/4 TBSP)
• sugar, granulated (19g | 4 1/2 tsp)
• gelatin, powder (3.7g | 1 1/5 tsp)

*** TBSP = tablespoon, tsp = teaspoon


BACKGROUND MUSIC
1/ Doorway by Slenderbeats, from YouTube Audio Library http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx
2/ Sage by Slenderbeats, from YouTube Audio Library http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx
3/ Keep Dreaming by Topher Mohr and Alex Elena, from YouTube Audio Library http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx