Ingredients
Scale
Crust
- 1 cup gluten-free graham crackers (such as Simple Mills)
- 3/4 cup walnuts
- 3/4 cup cashews
- 4–5 tablespoons coconut oil, melted, plus more for greasing
Filling
- 1 cup fresh lemon juice
- 3/4 cup maple sugar
- 1/4 cup arrowroot powder
- 1 (5.4-oz) can coconut cream
Garnish
- 1/4–1/2 cup unsweetened coconut shavings, toasted
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan (or tart pan with removable bottom) with coconut oil.
- In a food processor, combine graham crackers, walnuts, and cashews. Pulse until finely ground. Add coconut oil and pulse until the mixture pulls away from the sides and holds its shape when squeezed.
- Press crust evenly over the bottom of the pan. Bake about 15 minutes, until fragrant, slightly toasted, and dry. Cool completely, at least 30 minutes.
- In a small saucepan, heat lemon juice and maple sugar over medium heat. In a small bowl, combine arrowroot powder with 3 tablespoons water and set aside for 2 minutes to bloom. Whisk arrowroot mixture into the lemon juice. Bring to a strong simmer, whisking continuously, until thickened to a jam-like consistency, about 1 minute.
- Reduce heat to low. Whisk in coconut cream until combined. If any lumps remain, pass through a fine-mesh strainer. Cool until no longer warm to the touch, then pour into crust.
- Refrigerate at least 4 hours or up to 24 hours. Remove from refrigerator 20 minutes before serving. Garnish with toasted coconut shavings and lemon zest. Grease knife with coconut oil before slicing.
