About the Recipe
Ingredients
For the crust
1 cup raw walnuts or raw pumpkin seeds
Medjool dates, to taste and as needed to bind
Celtic sea salt, to taste
Cinnamon, to taste, optional
For the filling
2 cups raw cashews or raw pumpkin seeds, soaked
Fresh strawberries or fruit of choice, to taste
Fresh lemon juice, to taste
Medjool dates or date syrup, to desired sweetness
Optional: Pure vanilla bean, to taste
Celtic sea salt, to taste
Spring water, as needed for blending
Plant milk of choice, optional in place of spring water for a creamier consistency
Preparation
Soak the cashews or pumpkin seeds for 4–6 hours or overnight. Drain and rinse well.
Add the walnuts or pumpkin seeds for the crust to a food processor with your dates, Celtic sea salt, and optional cinnamon.
Process until crumbly and sticky enough to hold together when pressed. Add another date if your crust needs more moisture.
Press the mixture firmly into the bottom of a lined 6–8 inch pan.
Add your soaked cashews or pumpkin seeds, strawberries or fruit of choice, lemon juice, dates or date syrup, vanilla, and Celtic sea salt to a high-speed blender.
Begin blending, adding a little spring water at a time until smooth and creamy. You can use plant milk instead if you'd like a creamier filling.
Taste your filling before pouring it onto the crust. Adjust your fruit, lemon, vanilla, or sweetness to your taste.
Pour over the crust and smooth the top.
Freeze for approximately 4–6 hours, or until firm enough to slice.
Allow it to soften slightly before serving.
Make It Your Own: Strawberry is one of my favorites for this recipe, but don't feel limited to it. Try mango, blueberry, raspberry, blackberry, peach, or another fruit you love. Use the measurements as a foundation and let your taste guide you—especially when it comes to sweetness, fruit, and lemon.