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Freezing time - 3 to 4 hours
Crust:
1 cup raw almonds
1 cup raw walnuts
¼ cup pitted dates or raisins (I used raisins in this recipe)
1.5 tablespoons pure maple syrup or agave nectar
pinch of pink Himalayan sea salt
Filling:
1 cup raw organic and preferably soaked cashews
¼ cup fresh lemon juice (about 1 large lemon)
⅓ cup organic coconut oil, melted
½ cup pure maple syrup or agave nectar
½ cup organic coconut milk (I used full fat)
Flavors:
2 tablespoons raw organic peanut butter
pinch of pink Himalayan sea salt
½ cup fresh raspberries
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1st Keep
 tomedy
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