1hr 10min · 8 servings For the crust: 15 g (1 tablespoon) coconut oil (or sub coconut butter) 3 tablespoons maple syrup (or sub any other similar sweetener) 40 g (⅓ cup) ground almonds (almond meal) 40 g (¼ cup) brown rice flour (or sub plain flour if not gluten-free) Pinch salt For the filling: 150 g (1 cups) raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes 300 g (10.5 oz) silken tofu (NOT firm tofu) 14 tablespoons maple syrup (or sub any other similar sweetener) 8 tablespoons lemon juice 3 teaspoons cornflour (cornstarch) (or sub arrowroot) 1 teaspoon vanilla extract
