Ingredients
Crust:
- 3/4 Cup Gluten Free Oats
- 1/2 Cup Pecans
- 1 Cup Unpitted Dates
- 2 TBSP Coconut Oil
Filling:
- 1 1/2 Cups Soaked, Raw Cashews (Soak for 1+ hours)
- Juice of 2 Full Limes (Sub with Key Lime juice if you have it!)
- 2 TBSP Organic Maple Syrup
- 2 TBSP Coconut Oil
- 1 TSP Vanilla
- Zest of 2 Limes
Preparation
Add all crust ingredients into a food processor or blender. Blend until it forms a sticky and crumbly-like texture. Transfer into a dish (ideally around 8×8, smaller if you want a thicker crust.) Add a baking sheet to your dish, pour your mixture, and very firmly press the bottom until it forms a crust. Press and shape to your liking. Set aside once complete.
Next, add your filling ingredients to the food processor or blender (in my experience, the food processor will make a thicker filling, while the blender will make a smoother filling.) Make sure your cashews are soaked as stated above! Blend until creamy or smooth.
Now, pour your filling over your crust, smooth out to your liking, and freeze for a minimum of 3 hours so it can set. When you are ready to serve, remove your dish from the freezer for 10-15 minutes or store in the fridge after the 3 hours so you can slice and serve. Super refreshing sweet, dairy and gluten free friendly, tastes like a vacation!
