INGREDIENTS:

Crust
1 cup pecans
1 cup pitted dates
2 Tbsp cacao powder
⅛ tsp sea salt

Filling
½ cup raw cashews
1 large lemon, juiced (about ¼ cup)
⅓ cup coconut oil, melted
½ cup + 2 Tbsp full-fat coconut milk
from top of can of full-fat coconut milk
½ cup pure maple syrup or raw, unfiltered honey

Caramel Topping
¾ cup coconut cream
from top of can of full-fat coconut milk
¾ cup coconut sugar
2 Tbsp raw, unfiltered honey
¼ cup non-hydrogenated palm oil shortening

DIRECTIONS:

Soak cashews in water for 4-6 hours. Rinse and drain.

Crust
Blend pecans and dates with cacao and salt in food processor until combined and crumbly. Press into bottom of round cake pan and put in freezer until ready to add filling.

Filling
Add all filling ingredients to a blender and mix until very smooth. If it won’t come together, add a bit more coconut milk. Pour into cake pan over the crust.

Caramel Topping
Place coconut cream, coconut sugar, and honey in small saucepan and heat to boiling. Stir and turn heat down. Simmer for 10 minutes. Allow to cool for 5 minutes and then stir in the palm oil. Can be stored in a glass jar in fridge.

Add a scoop of caramel on top of filling. Use a toothpick to stir in a design. Chill in freezer for 4-6 hours or until hard. Top with more caramel or nuts if desired.