Step 1

Start by soaking your cashews in filtered water for about two hours or overnight.

Step 2

Prepare your crust by pulsing together all crust ingredients excluding water. Pulse until a sticky crumble forms, you should be able to form it between your fingers. If the mixture feels dry, adjust by adding water by the teaspoon, as needed.

Step 3

Press crust mixture into springform pans to create an even crust. Set aside.

Step 4

Drain your cashews and then add to the blender with all remaining filling ingredients. Using a tamper to help break down the ingredients, blend until completely smooth.

Step 5

Spoon the mixture into your pans and then tap down to remove any air bubbles. Smooth the surface with the back of a spoon and place in the freezer to set for three hours, or overnight.

Step 6

To serve, let thaw for a few minutes then gently remove from the pan and enjoy.

Step 7

If you’d like, you can garnish with coconut whipped cream, fresh slices of key lime and zest.