|With a creamy cashew filling and delicious berry sauce, no one will be missing the real thing with this mostly raw version.|
|In a food processor, mix almond meal and 1/4 cup maple syrup. Do not over-blend. Remove mixture and press into the bottom of a 9" pie dish, or medium sized casserole dish. Make sure that it is evenly distributed and covers the whole surface, excluding the sides. You can smooth it out with the back of a spoon or spatula. |
In the food processor, mix the cashews until a coarse powder. Add the coconut oil, 6 tablespoons maple syrup, lemon juice, and vanilla. Blend until smooth and creamy. Remove from processor and pour over the crust. Smooth it out so it is even.
Place in the freezer or refrigerator for an hour or so to set. It is ready when filling has hardened.
To make the sauce, mix the maple syrup and berries in the food processor. Pour on top of cake. You can put it back in the refrigerator to set, or you can cut and serve immediately.