1.   One or two days before making the cashew cream cheese, add the cashews into a deep bowl and cover with warm water. Let soak for a minimum of 8 hours – best if soaked for 24 hrs. Drain and set aside

Crust

2.   Into a medium bowl add the dry ingredients: almond flour, coconut flour, vanilla, protein powder, chia seed powder, glucomannan, salt, cocoa powder. Whisk to combine all the ingredients

3.   Pour in the melted coconut oil and whisk together until all the ingredients are well combined

4.   Add the hot water and whisk to combine well. Set aside and let rest for 30 minutes (more is alright)

5.   SUGGESTION: use silicone cupcake molds or liners for ease of removal of finished cupcakes

6.   When crust dough has rested, place 1 tablespoon per cupcake form. Use the back of the spoon and press into shape. This will make 20 cupcakes. Alternatively, make 12 cup cakes and also a 15 cm or 6 inch spring form cake pan

7.   Place into the middle position of a preheated oven (185 C / 370 F). Bake for 15 minutes

8.   Remove from oven and leave in pan, and set on cooling rack to cool

Pie filling

9.   Add the presoaked cashews to a food processor or blender. Blend until smooth and creamy

10.   Add the rest of the ingredients and continue until creamy and silky smooth. Set aside

Assembling cupcakes and/or cake

11.   After the crust has completely cooled: For cupcakes, add ¼ cup/approximately 55 g into each cupcake. This will make 20 cupcakes

12.   Refrigerate for 6 hours. For best results, refrigerate overnight

13.   Decorate with a sprinkle of blueberries, wedges of lime, or with a sprinkle of lime zest. Enjoy!