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For the Crust:
1/2 cup cashews
1/2 cup coconut flakes
2 tablespoons agave nectar
Zest from 1 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
For the Zesty Lemon Filling:
3 1/2 cups soaked cashews
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup agave nectar
1/2 teaspoon vanilla extract
1/4 cup coconut oil
1 tablespoon sunflower lecithin
For Topping:
Fresh strawberries
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