Chilled Key Lime Pie

Preheat oven to 350F. Combine all crust ingredients (almond flour, melted vegan butter/butter/coconut oil, 3 tbsp maple syrup, pinch of salt) and bake for 10 minutes or until golden. Let the crust cool completely. For the filling, blend the soaked cashews, full fat coconut cream solids (add some liquid if needed for a smoother consistency), key lime juice, key lime zest, and 2 tbsp maple syrup. Pour the blended filling into your cooled crust. Top with extra key lime zest and freeze for approximately 2 hours. To serve, take your pie out of the freezer 1 hour before serving for a cool, healthy, zesty treat. Optionally, top with homemade or store-bought coconut cream.