Preparation Steps

• Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
• Preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper.
• Add oats, almonds, sea salt, and coconut sugar to a high-speed blender and mix on high until a fine meal is achieved.
• Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, stirring until a loose dough is formed.
• Transfer mixture to parchment-lined baking pan and spread evenly. Press down firmly until it’s evenly distributed and well packed.
• Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown.
• 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 until very creamy and smooth.
• 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 for at least 4 hours, preferably overnight.
• To serve, slice and sift with powdered sugar (optional).