Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashews
  • 1 cup coconut cream* ((the hardened portion at the top of canned full fat coconut milk or coconut cream))
  • 2 Tbsp arrowroot starch ((or cornstarch, though I prefer arrowroot in this recipe))
  • 1/2 cup lime juice ((regular or key lime))
  • 1 heaping Tbsp lime zest ((2 limes yield ~1 heaping Tbsp or 4 g))
  • 1 pinch sea salt
  • 1/4 cup maple syrup ((or agave nectar // plus more to taste))
  • 2 Tbsp organic powdered sugar ((optional // for topping))
  • 1 scant cup gluten-free oats
  • 1 scant cup almonds ((I mixed almonds and pecans))
  • 1/4 tsp sea salt
  • 1 1/2 Tbsp coconut sugar
  • 3-4 Tbsp coconut oil ((melted))

Instruction

  • Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
  • In the meantime, preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper (adjust number/size of pan if altering batch size).
  • Add oats, nuts, sea salt, and coconut sugar to a high-speed blender and mix on high until a fine meal is achieved.
  • Add melted coconut oil, starting with 3 Tbsp (45 ml) and adding more if it's too dry. Pulse/stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  • Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed. A little may go up the sides, which is good!
  • Bake for 12 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly. Then reduce oven heat to 350 degrees F (176 C).
  • Once cashews are soaked and drained, add to a high-speed blender with coconut cream, arrowroot starch, lime juice and zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
  • Taste and adjust flavor as needed. I added a bit more zest and maple syrup. It should be very citrusy, and not overly sweet.
  • Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
  • Bake for 18-23 minutes or until the edges look very slightly dry and the center appears “giggly” but not liquidy.
  • Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.
  • To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2-3 days.