Ingredients

Filling

• 1 cup macadamia nuts
• 1 cup coconut cream
• 1 tbsp melted coconut oil
• 9 ounces vegan cream cheese
• 1 1/2 tbsp cornstarch
• 1 tsp pure vanilla extract
• 2/3 cup maple syrup
• 2 tsp lemon zest
• 1-2 tbsp lemon juice
• 1/8 tsp sea salt

Crust

• 3/4 cup rolled oats
• 3/4 cup raw almonds
• 1/4 tsp salt
• 2 tbsp coconut sugar
• 5 tbsp coconut oil

Preparation

1. Add the macadamia nuts to a large bowl and pour over hot (boiling) water. Allow to rest uncovered for 1 hour and then drain thoroughly.
2. Preheat oven to 375 degrees Fahrenheit and line a cake pan with wax paper, set the dish aside.
3. Add almonds, oats, salt, and coconut sugar to a blender and combine on high until it becomes a fine meal.
4. Add coconut oil, starting with 3 tbsp, and continue to add more if it's too dry. Mix on low until a dough is formed.
5. Move the mixture to your previously prepared cake pan and spread evenly. Then place more wax paper on top and use a flat-bottomed glass to press down the paper firmly, until it's distributed evenly.
6. Bake for 15-20 minutes, then increase heat to 375 Fahrenheit and bake for approximately 5-10 minutes more, or until the edges are golden brown. Remove the pan from the oven to cool slightly, and reduce the oven heat to 325 degrees Fahrenheit.
7. Once the macadamia nuts are drained, add them into a blender with the vegan cream cheese, coconut cream, vanilla, maple syrup, coconut oil, lemon juice and zest, and sea salt. Blend on high until thoroughly combined and smooth.
8. Pour filling over the already baked crust, and spread evenly across.
9. Bake for 1 hour to an hour and fifteen minutes, or until the edges look slightly dry.
10. Allow it to rest for 10-15 minutes at room temperature, then move to the refrigerator to let cool completely while uncovered. Once it's cooled, cover and refrigerate for another 7-8 hours. 
11. Serve with additional coconut cream, or top with macadamia nuts.

Image courtesy of Wikimedia Creative Commons