Lemon And Almond Slices

• 3/4 cup cashews
• Crust:
• 1 1/2 cups ground almonds
• 2 tablespoons coconut sugar
• 2 tablespoons coconut oil, melted
• 1 teaspoon maple syrup
• Lemon Topping:
• 1 (8 ounce) can coconut cream
• 4 lemons, zested and juiced
• 1 lemon, zested
• 2 tablespoons arrowroot starch
• 1 tablespoon honey

1. Place cashews in a bowl of boiling water; soak for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper.
3. Combine ground almonds and coconut sugar in a bowl. Add coconut oil and maple syrup; mix well until a dough is formed. Press dough evenly into the prepared baking pan.
4. Bake in the preheated oven until slightly golden, 15 to 20 minutes.
5. Drain cashews. Place in a blender with coconut cream, lemon juice, lemon zest, arrowroot starch, and honey; pulse until well combined and a thick cream is formed. Spread over the baked almond base.
6. Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.

cashews, crust, ground almonds, coconut sugar, coconut oil, maple syrup, lemon topping, coconut cream, lemons, lemon, arrowroot starch, honey

Taken from www.allrecipes.com/recipe/260496/lemon-and-almond-slices/ (may not work)