Add the raw cashews to a heat-proof bowl and cover with just-boiled water. Let soak, uncovered, for 1 hours. Drain thoroughly.

While the cashews are soaking, prepare the crust. Preheat the oven to 350° F and line an 8x8-inch baking dish with parchment paper. Set aside.

In the bowl of a stand mixer fitted with whisk attachment or using a handheld mixer, add the gluten-free flour, oat flour, ⅓ cup sugar, and the salt. Mix to combine.

With the mixer on low, add the softened butter a tablespoon or so at a time. Once all the butter has been added, increase the speed to medium and mix for 2-3 minutes until the dough comes together. It should have the texture of thick cookie dough.

Measure out ⅓ cup of the dough and set it aside. Then press the remaining dough into the prepared pan using your hands or a spatula. It might not seem like enough dough but keep pressing into an even layer.

Bake the crust in the preheated oven for about 15-20 minutes, until the edges are are beginning to turn golden brown.

While the crust bakes, prepare the crumble topping by combining the reserved ⅓ cup dough, 2 tablespoons sugar, quick oats, and lavender in a small bowl. Mix with a fork or your fingers until evenly combined and crumbly. Set aside.

Remove the crust from the oven and set aside while you prepare the filling.

Add the soaked cashews, coconut cream, maple syrup, lemon juice and zest, cornstarch, lavender, and salt to a blender and blend on high speed for about 30 seconds. Let it rest, then blend it again for another 30 seconds to a minute until is it very smooth and creamy.

Pour the lemon filling over the crust, spreading it into an even layer and tapping on the counter once or twice to remove any air bubbles.

Sprinkle the the prepared crumble evenly over the top of the lemon filling.

Bake for 25-28 minutes, until set and only slightly jiggly in the center. Remove from the oven and let it rest for 30-45 minutes before placing it into the refrigerator until completely cooled—at least 4 hours but overnight is even better.

Once cooled, slice into 16 even squares and serve. Store leftovers in the fridge in an airtight container for up to 3 days.