Sunny Orange and Vanilla Custard Pie with a Nostalgic Creamsicle Taste | The Rawtarian

Ingredients

• 1 1/2 cups soaked cashews (a bit over 1 1/4 cups of unsoaked raw cashew pieces soaked overnight)
• 1 cup dried coconut flakes
• 1/2 cup macadamia nuts (2.5 ounces in weight)
• 2 ounces date paste (around 2-3 dates)
• Zest of one large and one small tangelo and/or orange
• 1 1/2 tablespoons agave syrup (or more to taste)
• 3/4 to 1 tablespoon of coconut oil
• 1 teaspoon of vanilla (I used regular organic extract)
• Pinch of sea salt (optional)
• 3 cups soaked cashews (a bit over 2 1/2 cups of unsoaked raw cashew pieces soaked overnight)
• 1 cup young Thai coconut meat (I used firmer meat)
• 1/2 cup freshly squeezed orange juice
• 1/2 cup homemade almond milk (lightly flavored with agave and vanilla extract)
• 1 cup agave syrup
• 1 1/4 teaspoons organic orange extract (I use Frontier brand)
• 4 tablespoons and 1 teaspoon vanilla extract
• 1/8 teaspoon and small pinch of turmeric for color (optional)
• 2 small pinches of sea salt
• 2 tablespoons soy lecithin
• 3/4 cup plus 2 tablespoons coconut oil
• Select Brand 100% natural, vegan orange (annatto) food coloring
• 1 ounce Irish moss (coarsely chopped after measuring on scale)
• 1 1/2 cups freshly squeezed juice from tangelos and/or oranges
• 1/4 cup freshly squeezed juice from a Meyer lemon
• 4 tablespoons agave syrup
• 1/2 teaspoon organic orange extract
• Pinch of salt