Ingredients

• 3 cups of dry shredded organic coconut for coconut butter
Crust:
• 2 cups walnuts
• 1/3 cup honey
• 1/2 cup dry shredded organic coconut
• 2 Tbs coconut oil, melted
Middle Green Layer:
• 2/3 cup cashews soaked for 4-6 hours
• 1/2 cup of coconut butter
• zest from one lime
• 1/2 cup fresh lime juice
• 2 Tbs coconut oil, melted
• 6 Tbs of maple syrup
• 1/2 cup of baby spinach,(just to make it green, you won't even taste it.
• pinch of salt
Top Layer:
• 1 cup cashews
• 1/4 coconut butter
• 1/2 cup of milk fat(not the liquid) from full fat canned coconut milk.
• 2 Tbs maple
• 1/2 tsp vanilla
• 2 Tbs coconut oil, melted
• zest from one lime
• pinch salt
• Garnish
• Garnish with zest from one lime

Instructions

1. Soak Cashews overnight or for 4-6 hours. I like to keep a pint size jar of cashews soaking in frig, so they are ready whenever I need them.
2. Make coconut butter
Crust:
3. In food processor, process walnuts for 1 minute.
4. Add the coconut, and melted coconut oil, blend for just a few seconds.
5. Add honey through top of food processor while it is blending for another minute, or until the nuts are to the courseness you like.
6. grease 9x13 glass dish with coconut oil, press walnut mixture into glass dish, making it as even as possible.
7. Put in frig to set while you make the next layer.
Middle green layer:
8. Add all ingredients for this layer together in high powered blender or food processor and blend until nice creamy texture.
9. Spread green mixture over crust and put back in frig, make sure its set up before spreading top layer.
10. Rinse our blender or food processor.
Top Layer:
11. Add all ingredients for top layer into high powered blender or food processor and blend just like for middle layer.
12. After middle layer is firm, spread top layer on it and garnish with zest from one lime. Cover and return to frig for 2 hours or overnight.