2 cups soaked raw cashews, drained***
1/2 cup virgin coconut oil, melted
1/2 tsp vanilla extract (or a real vanilla bean)
1/4 cup fresh grapefruit juice (or sub with lemon or orange)
1/3 cup maple syrup
1/8 tsp salt
1-2 Tbsp frozen pitaya puree (or use fresh dragonfruit if in season)
on top: 1 tsp grapefruit zest
Crust:
4-5 vegan, gluten-free gingersnap cookies
1 Tbsp virgin coconut oil, melted
***If you do not have time to soak the cashews, you may be ok using unsoaked -- just give them a "quick soak" for 2-3 minutes in some boiling salted water to help soften a bit. And run your Vitamix on high for a few minutes longer. You may also want to add a splash of water to the mixture. (I have not tested it this way, but think it will work.)