1 cup dates (pitted)
1 cup almonds (or sunflower seeds for nut-free)
1 1/2 cups cashews (soaked 4 hours)
1/2 cup coconut oil (melted)
1/4 cup maple syrup
2 tsp vanilla extract
1 tbsp lemon juice
In a food processor, combine dates and almonds or seeds; press into the bottom of a pan.
Puree cashews, lemon juice, coconut oil, maple syrup, and vanilla.
To assemble, cover the crust with the filling, smoothing the top.
Serve and savor after 4 hours of freezing.