Directions

• Add cashews to a bowl and cover with boiling water. Let sit, uncovered, for 1 ½ hours. Rinse and drain thoroughly.
• Crust
• In a food processor, add granola, dates and 2 tablespoons oil. Pulse until mixture clumps together and feels sticky to the touch. Set aside.
• Line the bottom of a 6- or 7-inch springform pan with parchment paper and lightly oil the sides.
• 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.
• Filling
• 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.
• 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.
• Topping
• 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.