In a medium bowl, cover nuts with water and soak for 6 to 8 hours. Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides.
Make filling: Drain nuts completely. Combine nuts and filling ingredients in a food processor; process until completely smooth. Transfer filling to prepared piecrust and freeze until firm, at least 3 hours.
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