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