You will need a 9" x 5" loaf pan (or one of similar size) lined with parchment paper or a 6-cup cupcake/muffin tin with 6 paper (or foil) liners.
For the crust...
- 3/4 cup raw almonds (if using a loaf pan) or only 1/3 cup if using a cupcake tin
- 3/4 cup pitted dates (if using a loaf pan) or only 1/3 cup if using a cupcake tin
- 1/4 cup + 2 Tbsp unsweetened, shredded coconut or only 3 Tbsp if using a cupcake tin
- pinch sea salt
For the filling...
- 1 1/2 cup raw cashews, soaked 4 hours (or overnight if you do not have a high-speed blender)
- 3 small pieces fresh turmeric, peeled Mine were each about the size of my pinky finger
- 3 slivers fresh ginger, peeled a total of about 1 1/2 centimeters
- 1/2 cup coconut cream*
- 1/4 cup + 2 Tbsp coconut oil
- 3 Tbsp lemon juice
- 3 Tbsp blue agave syrup If not vegan, you can substitute honey to make this paleo.
- 1/8 tsp, heaping cinnamon
- pinch sea salt
For serving (optional)...
- small amount turmeric powder
- small amount ground cinnamon
*For the coconut cream, you can refrigerate a can of full fat coconut milk for 24 hours and scoop out the cream (the part which remains solid after refrigeration). Alternatively, you can find cans of just the cream at natural food stores.