To make crust: Rub the inside of a 9-inch springform cake pan with coconut oil.
Put the pecans into a food processor and add the rest of the seeds. (I like to grind the flax and sesame seeds in a small spice or coffee grinder before adding.) Grind the nuts and seeds until they're like a coarse flour. Add the remaining ingredients and continue to puree in the processor until a sticky dough has formed.
Press the dough into the bottom of the prepared pan.
To make filling: Drain the cashews and combine in a blender or food processor with the remaining ingredients. Blend until smooth and creamy.
Adjust the flavor to your personal taste by adding a little more sweetener or lime juice.
Pour the filling into the pan and put into the freezer to set. You want it to be firm enough to slice but not frozen. After about an hour and a half in the freezer, transfer it to the fridge. I decorated it with some coconut flakes around the edges and some fresh berries on top.
Published on June 25, 2010