Before getting started, put your raw cashews in a mixing bowl and cover with boiling hot water. Let the cashews rest for 1 hour uncovered before draining thoroughly.
Preheat your oven to 176 C (350 F) and line your 8 x 8 baking dish with parchment paper.
In a high speed blender or food processor, add your oats, almonds, salt, and coconut sugar. Mix on high until you get a mealy consistency for the crust.
In a medium mixing bowl, add your melted coconut oil and maple syrup to the crust mixture. Stir with a spoon until you get a loose dough forming. If your mixture is too dry, feel free to add a little more coconut oil.
Place your crust into the baking pan and spread evenly. You can press your crust down firmly with the bottom of a drinking glass to insure you get an evenly distributed crust.
Bake your crust for 20 minutes, or until the edges are golden brown. Remove from the oven and allow to cool off to the side.
Once your cashews are ready, drain them before adding to a high speed blender together with your coconut cream, cornstarch, lemon juice, lemon zest, maple syrup, and salt. Blend on high until you get a creamy and smooth texture. Taste test and adjust to your preferences, as you may want it to be more sweet or lemony.
Pour your creamy lemon filling over the crust and spread evenly.
Place your tray into the oven and bake for 20-23 minutes. The edges should look dry and the center slightly springy or jiggly.
Remove from the oven and allow to cool before refrigerating. Refrigerate for 4 hours or overnight for best results.
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