Crust:Put all the crust ingredients in a mixer. Pulse until mixture resembles coarse meal. Scrape the sides of the mixer if necessary.Pour the mixture into an 8-inch greased springform pan and press it firmly on the bottom and slightly up the sides. Refrigerate.Garnish:Soak the cashews in boiling water for 1 hour.Drain the cashews and place in the clean mixer with the rest of the garnish ingredients. Reduce until you get a very smooth and silky puree. This step can take a few minutes according to what mixer you have.Pour the mixture onto the crust and refrigerate for 3 hours.Garnish with a mountain of fruit. We love this no-bake creamy cake!Tip:Refrigerate the can of coconut milk the night before so the coconut cream thickens and separates from the water. Keep the coconut water for your smoothies!Source: K for Katrine

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crust: 3/4 cup (180 mL) pecans 3/4 cup (180 mL) walnuts 1/2 cup (125 mL) gluten-free quick cooking oat flakes 2 Tbsp. (30 mL) coconut oil 1 cup (250 mL) firmly packed Medjool date, roughly chopped 1/2 tsp. (2 1/2 mL) Salt Filling 2 cups (500 mL) unsalted raw cashew (soaked 1 hour in boiling water) 1/3 cup (80 mL) coconut oil 1/2 cup (125 mL) refrigerated full fat coconut milk solid part only 3 Tbsp. (45 mL) lemon juice 1/2 cup (125 mL) Maple syrup 1 tsp. (15 mL) vanilla 1/2 tsp. (2 1/2 mL) cinnamon 1/4 tsp. (1 1/4 mL) salt Your choice of fruits (pomegranate seeds, berries, raspberries, figs)