INGREDIENTS: 

Granola Crust: 

• 1 1/2 cup oat flour 
• 1 1/4 cup original crunch (coarsely ground in a food processor) 
• 1/4 cup maple syrup
• 1/3 cup melted coconut oil 
• 1/4 teaspoon salt 
• 1/2 teaspoon vanilla

 Filling: 

• 1 cup raw cashews
• 1 cup coconut cream* (the hardened portion at the top of full-fat coconut milk)
• 2 Tbsp arrowroot or cornstarch
• 1/2 cup lemon juice (2 large lemons yield ~1/2 cup or 120 ml)
• 1 heaping Tbsp lemon zest (1 large lemon yields ~1 heaping Tbsp or 4 g)
• 1 pinch sea salt
• 1/4 cup maple syrup (plus more to taste)

INSTRUCTIONS: 

• 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 8×8 inch baking dish with parchment paper
• Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon 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 lemon zest and maple syrup. It should be very lemony, 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 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
• Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight