Crust:

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¾ cups raw almonds

1 soft medjool date, pitted

1 tbsp coconut oil, softened

1 tbsp chia seeds

1 tbsp maple syrup

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Filling:

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¾ cup raw cashews, pre-soaked and strained*

5 tbsp fresh lemon juice (I used meyer lemons)

Zest of 1 lemon

3 tbsp maple syrup

2 tbsp coconut oil, liquefied

1 tsp ground ginger (spice)

1 tsp pure vanilla extract

⅛ tsp turmeric (spice)

1 tbsp chia seed

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Optional Toppings:

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Some of the crust mixture for making balls. A few slices of lemon, a fresh rosemary sprig (thyme would work well too), a bit of chia seeds for sprinkling.

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1. Process all crust ingredients, except maple syrup, in a food processor until a sticky crumble is formed. Add maple syrup and process again to combine. Remove a tiny bit of the mixture and form into a few little balls with your hands, set aside. Transfer the rest of the crust mixture into a 5" springform pan and press to form a crust along the base and a bit up the edges all around. Place the pan in the freezer while working on the next step.

2. Blend all filling ingredients, except chia seeds, in a power blender until completely smooth. Add in chia and either stir with a spoon or pulse very briefly to fold the seeds in without grinding them down (don't over-blend -- you want those seeds visible in the cake!). Pour this mixture into the pan over the crust. Smooth out the top (I let mine be a bit rustic). Top with a few slices of lemon, the balls, and sprinkle with chia.

3. Freeze for 5 hours or overnight. Decorate with rosemary sprig before serving. I recommend allowing the cake to thaw out a bit prior to serving for a softer consistency. Keep leftovers frozen. Enjoy!