Ingredients
For The Crust:
- 2/3 cup roasted cashews
- 1/2 cup dates roughly chopped and loosely packed
- 1/2 teaspoon water
For The Topping:
- 1 cup roasted cashews soaked in water overnight
- 1 cup cashew butter
- 1/2 cup + 2 tablespoons fresh lemon juice
- 5 tablespoons honey or agave
- 1 tablespoon + 1 teaspoon lemon zest tightly packed
- Pinch of sea salt
- 1 cup strawberries thinly sliced
Instructions
- Line an 8x8-inch pan with parchment paper, leaving an overhang to use as a handle.
- Make the crust. Place the cashews into a large food processor and pulse until broken down and crumbled. Add the dates and pulse until combined and the mixture begins to form a crumbly dough. With the food processor running, stream in the water until well mixed.
- Press the crust firmly into the bottom of the prepared pan. You need to press it into a very thin layer. Place into the freezer while you make the topping.
- Make the topping. Drain the cashews and place them into a high-powered blender. Add all the remaining ingredients, except the strawberries, and blend until smooth and creamy, stopping to scrape down the sides as necessary.
- Pour topping over the crust and smooth it out. Top with the sliced strawberries and freeze until firm, about 4-6 hours.