For the crust: – 2 cups raw pecans – 1 cup medjool dates (pitted) – 1/3 cup shredded coconut – 1 tsp cinnamon – 1 tbsp melted coconut oil – 1/4 tsp sea salt For the filling: – 2 1/4 cups raw cashews – 2/3 cup coconut cream – 1/2 cup real maple syrup – 3 tbsp melted coconut oil – 4 tbsp lime juice – 1 tbsp lime zest – 1/2 tsp sea salt – fresh lime slices and zest for garnish! (optional)
Begin by soaking your cashews.
You can soak in boiling water for at least 15 minutes, or overnight.
CHOCOLATE CHERRY GRANOLA BARS
CAULIFLOWER MUSHROOM GRITS
SKILLET TERIYAKI CHICKEN