For the crust:

         • 2 cups walnuts (can substitute for almonds, cashews, or macadamia)

         • ½ cup shredded coconut

         • 2 tablespoons maple syrup

         • 2 tablespoons coconut oil

         • Pinch of salt

         • ½ tsp lemon zest     

       For the filling:

         • 2 cups raw cashews, soaked

         • ½ cup fresh coconut milk

         • ¼ cup coconut oil

         • 1 tablespoon lemon zest

         • ½ cup lemon juice

         • 1 IMMUNI-TI SuperShot

         • ½ cup maple syrup

         • ½ tsp vanilla bean powder

         • ½ cup raspberries

 1. Begin by soaking the cashews overnight or for at least 4 hours.

 2. Combine all crust ingredients together in a food processor and 

 process until one firm ball has formed. Press the crust into the 

 bottom of a parchment lined 8x8 pan.

 3. Make the filling by combining the soaked and strained cashews 

 and all remaining filling ingredients except the raspberries together 

 in a blender and blend on high for a full minute, or until silky 

 smooth.

 4. Pour the filling over the crust. Place the raspberries randomly 

 throughout.

5.  Cover and place in the freezer for at least 2 hours. Cut and serve!

Serve and enjoy!