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

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.

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

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.

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.

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

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