INGREDIENTS
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Crust
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1 1/2 cups pecans
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2 tablespoons sugar
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2 tablespoons coconut oil
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Filling
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3 cups cashews, soaked in water overnight (see note)
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3 tablespoons sugar
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2 tablespoons honey
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Zest and juice of 1 lemon
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3/4 cup coconut milk
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1/2 teaspoon pure vanilla extract
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Topping
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1 pint fresh blueberries
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2 tablespoons sugar
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Zest and juice of 1 lemon