Ingredients:

  • 1 cup gluten-free graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 cup raw cashews, soaked in water for at least 4 hours
  • ¼ cup almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the circular pan. Bake for 10 minutes until golden. Allow to cool.
  2. Drain and rinse the soaked cashews. In a food processor, blend cashews, almond milk, maple syrup, vanilla extract, and lemon juice until smooth and creamy. Taste and adjust sweetness if necessary.
  3. Pour the cashew cream filling over the cooled crust, spreading it evenly with a rubber spatula. Smooth the top and refrigerate for at least 2 hours until set.
  4. Once set, slice into circular pieces directly from the pan. Optionally, garnish with fresh fruits or a drizzle of chocolate sauce.