Ingredients
Filling
- 1 cup raw cashews
- 2 Tbsp powdered sugar
- 1/4 cup maple syrup
- 1 cup coconut cream
- 1/2 cup lemon juice
- 1 Tbsp lemon zest
- 2 Tbsp of cornstarch
- 1 pinch salt
Crust
- 1 cup gluten-free oats
- 2 Tbsp coconut Sugar
- 1 Tbsp maple syrup
- 1 cup almonds
- 4-5 Tbsp coconut melted oil
- 1/4 tsp sea salt
Instructions:
- Put raw cashew nuts in a bowl and cover with boiling water, let stand for 1 hour. Then pour out the water. At the same time, preheat the oven to 176°C and arrange an 8″x 8″ baking pan.
- Put the oatmeal, almonds, sea salt, and coconut sugar in a high-speed mixer and use high heat to mix the flour into a paste. Transfer to a medium-sized bowl and add maple syrup and melted coconut oil starting from the smallest tip.
- Please adjust more if it is too dry. Stir with a spoon until a crumbly batter is formed. You should be able to press mixtures with two fingers to shape the dough instead of breaking it up. If it is too dry, add some melted coconut oil.
- Pour the mixture into a baking pan lined with parchment paper and distribute it evenly. Then place another parchment paper on it and press down firmly with a flat object such as glass until it is evenly distributed and wrapped.
- Bake for 15 minutes, then increase the heat to 190°C and bake for another 58 minutes. More or until the edges are golden yellow and the surface is brown. Take it out of the oven and let it cool slightly, then reduce the oven temperature to 350 degrees.
- After the cashews are soaked and dried, add coconut milk, cornstarch powder, lemon juice, lemon zest, salt, and maple syrup to a high-speed mixer. Beat on high heat until smooth and creamy. Try to adjust the taste as needed. I added some lemon zest and maple syrup.
- Pour the filling on the pre-baked crust and distribute it evenly. Touch the counter to remove air bubbles. Bake for 23 minutes or until the edges are slightly dry and the center is wavy but not runny.
- Let stand for 10 minutes, then place in the refrigerator to cool completely for at least 4 hours, or preferably overnight. Serve it sliced into a thin sieve with powdered sugar (optional). You can store leftovers in the refrigerator for up to 4 days, although the first 2 days are best.