A cool, enjoyable recipe with the King of the Summer, Watermelon. You will love to make it over and over again.


For the base
  • 200 gr dates
  • 1 teaspoon agave syrup
  • 100 gr almonds
For the filling
  • 5 cups watermelon juice
  • ½ tsp lemon zest
  • ½ cup fresh lemon juice
  • ½ cup sugar
  • ½ cup almond milk
  • 30 gr gelatin


For the base
  • Blend all ingredients together in a blender untill you have a homogenous mixture.
  • Press the firmly on the base of a cake pan
For the filling
  • Set aside 2 cups of the watermelon juice in a small bowl.
  • In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and milk.
  • Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid.
  • Heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melt into the juice and the liquid is smooth.
  • Add the watermelon juice with the melted gelatin to the larger bowl of juice from
  • Stir to combine.
  • Gently pour the mixture over the prepared crust and place in the refrigerator and allow to set for 3 to 4 hours.

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