Method

• Before getting started, put your raw cashews in a mixing bowl and cover with boiling hot water. Let the cashews rest for 1 hour uncovered before draining thoroughly.
• Preheat your oven to 176 C (350 F) and line your 8 x 8 baking dish with parchment paper.
• In a high speed blender or food processor, add your oats, almonds, salt, and coconut sugar. Mix on high until you get a mealy consistency for the crust.
• In a medium mixing bowl, add your melted coconut oil and maple syrup to the crust mixture. Stir with a spoon until you get a loose dough forming. If your mixture is too dry, feel free to add a little more coconut oil.
• Place your crust into the baking pan and spread evenly. You can press your crust down firmly with the bottom of a drinking glass to insure you get an evenly distributed crust.
• Bake your crust for 20 minutes, or until the edges are golden brown. Remove from the oven and allow to cool off to the side.
• Once your cashews are ready, drain them before adding to a high speed blender together with your coconut cream, cornstarch, lemon juice, lemon zest, maple syrup, and salt. Blend on high until you get a creamy and smooth texture. Taste test and adjust to your preferences, as you may want it to be more sweet or lemony.
• Pour your creamy lemon filling over the crust and spread evenly.
• Place your tray into the oven and bake for 20-23 minutes. The edges should look dry and the center slightly springy or jiggly.
• Remove from the oven and allow to cool before refrigerating. Refrigerate for 4 hours or overnight for best results.
• Decorate the tops with powdered sugar, and enjoy!