Prep time: overnight* + 4-h cooled before serving

What You’ll Need:

2 1/2 c raw, unsalted cashews

3/4 c blueberries, fresh or frozen

1/3 c coconut oil, melted

½ c pure maple syrup

Zest AND juice of 2 lemons

1 tsp pure vanilla extract

1 tsp sea salt

½ tsp cinnamon

½ tsp nutmeg

Toppings:

Additional 1/4 c blueberries, fresh or frozen

zest of the lemons

* I know, I know. Soaking nuts sounds weird! Trust me. Place the 2 1/2 c raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight.

Once soaked, drain & rinse cashews with cool water.

Zest lemons, setting zest aside.

Then, combine all ingredients (except for toppings) in a food processor until smooth.

Use a spatula to transfer to a standard size pie pan.

Top with lemon zest & remaining blueberries

Pop in the fridge (or freezer for an extra cool treat!) for 4-6 hours.

Remove from fridge/freezer just before serving and be SO happy.

Serves 6.