1 cup graham cracker crumbs
3 tablespoons melted coconut oil
2 tablespoons maple syrup
1 ½ cups soaked cashews
1 can full-fat coconut milk
⅔ cup coconut cream
2 tablespoons lemon juice
1 tablespoon vanilla extract
Combine crushed graham crackers with coconut oil and press it into the bottom of a greased cake pan. Freeze to set.
Blend drained cashew nuts, coconut milk, coconut cream, maple syrup, lemon juice and vanilla until creamy.
Pour cream filling into the crust and spread evenly. Chill the cake overnight to set. Slice and serve.