Combine all ingredients in a small bowl and mix well.
Press into the bottom of a 7" springform pan lined with parchment.
To make the filling:
Soak cashews in a bowl of water overnight (or in boiling water for 1 hour). Drain, rinse and shake dry.
Blend cashews in a food processor for 3-5 minutes. Scrape down the sides.
Add remaining ingredients and blend well. Taste and adjust for sweetness.
Pour cream over crust and smooth with a spatula. Place a paper towel over the top of the springform (not touching the pie) to absorb excess moisture. Wrap tightly with foil.
Freeze for 3-4 hours until completely firm.
When set, run a sharp knife around the perimeter of the springform to release it.
Slice and enjoy!
Notes
This recipe makes a small pie. Use a 6-7" cheesecake (springform) pan or tart pan. Double the recipe to fill a standard 9" pan.What I used:Keep tightly covered and refrigerated for up to 1 week. Or freeze for 1 month.
Beet Frosting
To make it: leave about 1 Tbs pie filling in food processor. Add heaping ⅓ cup roasted beets, 2 Tbs cashew butter, 2 teaspoon each: cocoa, maple syrup, and water. Blend smooth. Transfer to a baggie to pipe on all fancy-like ;)