Lemon Macaroon Cheesecake Tartlet

Coconut Macaroon Crust

1 1/2 c. shredded coconut

1/2 c. cashew flour

1/4 tsp sea salt

2 Tbsp maple syrup

1 Tbsp coconut oil

1 Tbsp date paste

Mix all ingredients together well by hand. Press into 9-inch tart pan. Dehydrate 24-48 hours (I toss it in the oven at 350 for a few minutes or just leave it uncooked). Chill crust in freezer for at least 15 minutes or until ready to fill.

Filling

1 1/2 c. cashews (soaked at least 1 hour)

1/4 c. + 2 Tbsp lemon juice

1/4 c. + 2 Tbsp agave

1/4 c. + 2 Tbsp coconut oil, melted

1/3 c. water

1/2 tsp vanilla extract

1/4 tsp nutritional yeast

1/4 tsp sea salt

1/4 vanilla bean, scraped

2 Tbsp lemon zest

Blend all ingredients until very smooth. Fill crust and chill in freezer overnight. Remove pie from pan. Store in freezer. Remove 15-20 minutes prior to serving.