Add raw cashews to a mixing bowl and cover with
boiling hot water. Let rest for 1 hour
(uncovered) Then drain thoroughly.
In the meantime, preheat oven to 350 degrees and
spray pie plate with nonstick or grease with
coconut oil. Add oats, almonds, sea salt, and
coconut sugar to a high speed blender and mix on
high until a fine meal is achieved.
Remove lid and add melted coconut oil, starting
with 4 Tbsp and adding more if it's too dry.
Pulse on low until a loose dough is formed,
scraping down sides as needed. It should form a
dough if squeezed between two fingers. Press
mixture into pie plate. Bake for 15 min and then
increase heat to 375 and bake for 5-10 min more.
Remove from oven and reduce temperature to 325.
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Once cashews are soaked and drained, add to a
high speed blender with all other ingredients.
Blend on high until very creamy and smooth,
scraping down sides as needed. Pour filling over
the pre baked crust and spread into an even
layer. Tap on counter to remove air bubbles. Bake
for 50 min to 1 hour and until center appears
only slightly jiggly but not liquidy. Let rest
for 10 min at room temp, then transfer to the
fridge for 5-6 hours or overnight.
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