Ingredients

• 1 ½ cups Maple Sea Salt Homestyle Granola (135 g)
• 8 Pitted Dates
• 2 Tbsp Coconut Oil (30 mL)

• 1 ½ cups Raw Cashews (186 g)
• ⅓ cup Maple Syrup (79 mL)
• ½ cup Non-Dairy Milk (118 mL)
• ¼ tsp Kosher Salt
• 3 Tbsp Coconut Oil, at room temperature (45 mL)
• 2 Tbsp freshly squeezed Lemon Juice (30 mL)

• 1 cup Strawberry Jam or Preserves (237 mL)
• Maple Sea Salt Homestyle Granola

Instructions

1. Add cashews to a bowl and cover with boiling water. Let sit, uncovered, for 1 ½ hours. Rinse and drain thoroughly.

1. In a food processor, add granola, dates and 2 tablespoons oil. Pulse until mixture clumps together and feels sticky to the touch. Set aside.
2. Line the bottom of a 6- or 7-inch springform pan with parchment paper and lightly oil the sides.
3. Transfer granola mixture to the pan, pressing evenly into the bottom. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.

1. Add drained cashews and remaining filling ingredients to a food processor or high speed blender. Process or blend until creamy and smooth throughout, scraping down the sides as needed. Add more lemon juice, maple syrup or salt to taste.
2. Pour filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Cover lightly with plastic wrap and seal the top with aluminum foil. Freeze for 4–6 hours.

1. When ready to serve, allow to sit at room temperature for 10–15 minutes before slicing and serving. Top with strawberry jam and more granola.