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PdfFor the Crust:
Graham crackers
For the Cake: 2 - cups cashews (before boiling), boiled for 15 minutes 1 - can chickpea, drained 1 - tablespoon vanilla extract 1 - can coconut cream ½ - cup maple syrup 2 - tablespoons nut butter (cashew, almond, tahini, or peanut - almond or cashew preferred) 2 - lemons (zest + juice, but taste while adding the juice to adjust) Large pinch of salt 3 - tablespoons cornstarch (added after blending the rest of the ingredients) Instructions: - Preheat oven to 180°C (350°F). - Line a 22 cm (9 inch) springform pan with parchment paper. - Crush graham crackers and mix with butter to form the crust. Press into the bottom of the pan and refrigerate to set. - Boil cashews for 15 minutes while preparing the rest of the recipe. - Blend all ingredients except the cashews until very smooth. Taste and adjust seasonings. - Add hot, boiled cashews to the blender and blend until completely smooth. - Stir in cornstarch and mix well. - Pour batter into the prepared pan. - Bake for 35-45 minutes (judge by looks). - Decorate and refrigerate overnight.