Crust:
½ cup raw almonds (pecans or walnuts will also work)
½ cup soft medjool dates
¼ teaspoon Himalayan pink salt
Filling:
1½ cups raw cashews, soaked for at least 5 hours and drained
2 lemons, juiced
1 whole vanilla bean, seeded (or 1 teaspoon alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw agave nectar
1 cup organic raspberries (thaw completely if using frozen)
For the crust, place almonds, dates, and sea salt into a food processor. Pulse to chop until they are to 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, the ingredients are the correct consistency for the crust. Spoon crust mixture into a 7” springform pan. If you don’t have a springform pan, use a pie plate lined with plastic wrap. Press the mixture firmly, making sure that the edges are well packed, and that the base is relatively even throughout. Rinse food processor well.
Warm the coconut oil and agave in a small saucepan on low heat until liquid, whisking to combine. Place all filling ingredients (except raspberries) into a food processor, Vitamix, or powerful blender and blend on high until extremely smooth. Pour two-thirds of mixture onto the crust and smooth with a spatula. Add the raspberries to remaining filling in the processor and blend on high until smooth. Pour over the first layer of filling and smooth out with a rubber spatula. Place in freezer until solid. 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. Cover and store leftovers in the freezer.
