It is recommended to ferment the cashews - soak them for 6 hours, rinse and continue to soak and rinse for 72 hours - this creates a superbly rich, cheesecake/custard texture- you will love it!
 |
1 cup Navitas Naturals Raw Cashews |
| 1/2 Tbsp. cardamom | |
| 1 cup coconut flour | |
| 1⁄4 cup water | |
| 1 Tbsp. cinnamon | |
| 3⁄4 tsp. nutmeg | |
| 1⁄4 tsp. salt |
| 3⁄4 tsp. nutmeg | |
| 3 tsp. vanilla bean powder | |
| 1 + 3⁄4 tsp. cinnamon | |
| 1 + 1⁄2 cup butternut squash | |
|
1 + 3⁄4 cup Navitas Naturals Raw Cashews, soaked |
| 3 Tbsp. water | |
| 2 cups coconut sugar | |
|
1⁄2 cup Navitas Naturals Coconut Oil |
| 1⁄4 cup coconut butter | |
| 1⁄3 tsp. salt |
Combine all of the crust ingredients in the food processor until well combined. Press the crust in to the bottom of your pan. We make three four inch pans.
In the vitaxmix blend all of the filling ingredients until smooth, aerating as needed. Pour into crusts and freeze for a minimum of 2 hours.
Top with the lemon cream topping and serve.
Submitted by: Janice Skoreyko: The RAW Foundation – rawfoodfoundation.org
