For The Crust:

        • 2 Bags of Sol-ti Coconut Cashew SuperMix

        • 6-8 Medjool Dates (pitted)

        • 1 tsp Lime Zest

     For The Filling:

       • 3 ¼ Cup Cashews, Soaked

       • 1 Cup Coconut Cream

       • ⅓ Cup Coconut Oil

       • ½ Cup Key Lime Juice

       • ½ Cup Maple Syrup

       • 2 tsp Lime Zest

       • 6-8 Limes for Topping

1. Begin by soaking the cashews in a large bowl of water 

overnight (until soft).

2. Make the crust by combining all the ingredients in a 

food processor and processing until it starts to stick 

together.

3. Pressed the mixture into an 8-inch round springform 

pan (it helps to put some coconut oil or parchment 

paper on the bottom to prevent sticking).

4. Make the key lime filling by combining all ingredients 

except the limes in a blender and blending until silky 

smooth (about 1 minute on high).

5. Pour the blender mixture over the crust and place 

in the fridge to set for about 4 hours.

6. Slice the limes into thin slices and place on top before 

serving.

Enjoy!