1. For easier clean-up, line an 8-inch spring form pan with parchment paper. Alternately, you can use an 8-inch tart pan instead.

2. Make the crust: put almonds and oats into a skillet over medium heat. Cook for 8-10 minutes, stirring occasionally, until starting to turn golden brown. Remove from heat and let cool slightly.

3. Put toasted oats and almonds into a food processor with all remaining crust ingredients, and pulse until it resembles the consistency of graham cracker crumbs. Pour crumbs into pan and press to form a crust, then transfer to the fridge to firm up while you work on the filling.

4. Next, drain and rinse the cashews, then put them into the food processor (no need to clean it). Add all remaining ingredients and blend until smooth. Taste and add more maple syrup, to taste. I enjoyed the sweet-tart flavor of this filling with just 1/3 cup of maple syrup.

5. Remove crust from the fridge, pour in filling, and put pack into the fridge to chill. Let chill at least 30 minutes, or until completely cool, before serving. Garnish with a few thin lime slices or a dollop of whipped cream, if desired.

6. Leftovers keep well in the fridge for up to 4 days. Longer than that and the avocado starts to break down and no longer tastes fresh.