Equipment
- 1 High-speed blender
Ingredients
Crust:
- 1 cup medjool dates (pitted)
- 1½ cups small coconut flakes (unsweetened)
- ¾ cup rolled oats
- 2 tbsp melted coconut oil
- 1 tsp cinnamon
- ¼ tsp sea salt
Filling:
- 2 cups raw cashews (unsalted)
- 1 cup full-fat coconut milk (canned)
- ¼ cup melted coconut oil
- ⅓ cup maple syrup
- 2 lemons (juiced)
- ½ tsp vanilla extract
- 2½ tsp ground turmeric
- 2 tsp cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground cardamom
- ⅛ tsp sea salt
- pinch black pepper
Instructions
- Soak cashews in just-boiled water for 15 minutes.
- Soak the pitted dates for 5-10 minutes in water to soften. Drain. Combine all crust ingredients into a food processor and run until fully combined. You may need to scrape down the sides a couple of times.
- Pour into a round 8 or 9 inch parchment-lined spring foam pan and flatten down to form the crust. This kind of pan is the easiest because the outer rim is removable, but a pie dish can work as well.
- Drain the cashews and combine all filling ingredients into a blender. Start on low and slowly turn to high until silky smooth. If you have a Vitamix with the “tamper” (the stick that helps to move things around), use it. If you don’t, you just may have to stop it a couple of times to move things around. Worth it! You want it very smooth.
- Pour over the crust and top with sesame seeds + coconut flakes, if you wish. Freeze overnight or for at least 4 hours.
- Let sit at room temperature for 10 minutes before removing from the mold (you may need to help pull the springform pan apart.
- If serving soon, let sit out at room temperature for 30 minutes. Otherwise, transfer to the fridge where it can live for up to one week in a container. Best enjoyed right out of the fridge!