Recipes

Ingredients

• FOR CRUST:
• 1 tsp coconut oil
• 1 ½ cups pecans
• 1 ½ cups pitted medjool dates
• 1 tsp lemon zest
• Pinch of salt
• FOR FILLING:
• 2 ½ cups raw cashew pieces
• ¾ cup coconut cream
• ½ pure maple syrup
• Grated zest of 2 lemons
• ½ cup fresh lemon juice
• 2 Tbsp coconut oil
• ⅛ tsp sea salt
• ¼ tsp turmeric
• FOR TOPPINGS:
• 1 cup blueberries
• 1 tsp maple syrup
• 1 tsp lemon zest

Directions

1. PREPARE THE CRUST:
   • Lightly grease a 8-inch springform pan or 9-inch pie plate with 1 tsp coconut oil.
   • In a food processor, combine the pecans, dates, lemon zest and salt. Pulse until it slightly starts to stick together and the dates and pecans are pulverized.
   • Remove from the processor and press evenly into the bottom and slightly up the sides of the prepared springform pan.
2. PREPARE THE FILLING:
   • In a blender, combine all of the filling ingredients and puree until smooth.
   • Pour into the prepared prepared springform pan.
   • Chill overnight, or until firm. To chill the cake faster, place in the freezer for 2 hours.
3. PREPARE THE TOPPING:
   • Lightly toss together the blueberries, maple syrup and lemon zest. Top the cake with the filling.