Crust

• 1/2 cup soft Medjool dates
• ¼ tsp. sea salt
• 1/2 cup raw almonds (pecan or walnuts will also work)

Filling

• 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
• juice of 2 lemons (taste for flavour while adding the juice to the filling so it’s not too overpowering)
• the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
• 1/3 cup raw coconut oil, melted
• 1/3 cup raw honey (solid or liquid.)
• 1 cup raspberries

Directions:

1. Place nuts and dates in a food processor or high speed blender with sea salt and pulse to chop until they are your desired fineness.  Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect (if needs more moisture add a teaspoon of coconut oil).
2. Scoop out crust mixture in a 17.5cm spring-form pan (if you don’t have a spring-form pan, use a pie plate, and press firmly, making sure that the edges are well packed and that the base is relatively even throughout).
3. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
4. In a powerful food processor / blender, place all filling ingredients (except raspberries) and blend on high until very smooth.
5. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula.
6. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling.
7. Place in freezer until solid.
8. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer, (if you have leftovers)!

With gratitude to http://mynewroots.blogspot.com for this delicious recipe & photography.