Mexican Chocolate Cream Cake

Directions

1. Preheat the oven to 350° F.

2. In a food processor, finely blend cookies. Combine fine crumbs with 2 tablespoons of oil.

3. Spray a 8-9 inch a round pan ( such as a pie pan or cake pan) with non-stick  spray.

4. Place crumbles on the bottom and pat down to cover the surface of the pan.

5. Boil cashews in water for 20 minutes.

6. Drain cashews and transfer to a blender. Add water, tapioca starch, water or milk, maple syrup, cocoa powder, cinnamon, and sea salt. Blend on high until smooth.

7. Transfer to pan and spread chocolate mixture evenly over cookie crumbles.

8. Bake for 45 minutes.

9. Let the cake cool for at least 15 minutes before serving. Cake can also be served chilled- just refrigerate after baking for 2-3 hours  before serving!