An Ode to the Raw Lemon Cheesecake Tartlet

Such a yummy little tartlet
you totally made my heart flip

I could you eat you all day
but in calories I would pay

you were made with cashew flour
and you took less than an hour

your creaminess is a dream
you will make everyone scream

and this is my ode to the lemon cheesecake tartlet.

Recipe:

Crust-
1 1/2 cups shredded coconut
1/2 cup cashew flour ( this was super easy.. i just stuck some cashews into the magic bullet and made flour)
1/4 tsp sea salt
2 Tablespoons Maple Syrup
1 Tablespoon coconut oil

Directions-
Mix all ingredients together by hand. Press into a 9-inch tart pan, chill in the freezer for 15 minutes or until you are ready to fill the pie.

Filling-
1 1/2 cups cashews, soaked for at least an hour
1/4 cup + 2 tbsp lemon juice ( I squeezed the lemons )
1/4 cup + 2 tbsp agave
1/4 cup +2 tbsp coconut oil, melted ( put it in a bowl that you put inside of a bowl with hot water )
1/4 cup water
1/2 tsp vanilla extract
1/4 tsp nutritional yeast
1/4 tsp sea salt
2 tbsp lemon zest ( I just ran my lemon over the cheese grater )

Directions-
Blend all the ingredients together in the blender until very smooth. Put it in the crust and put it in the freezer overnight. Store the pie in the freezer. Remove from freezer 15-20 minutes before serving.