¾ cup chopped dates
¾ cup almonds
½ cup oats
¼ teaspoon salt
½ teaspoon vanilla powder
1 cup cashews, soaked and rinsed
2 cups raspberries
¼ cup coconut oil, liquid
2 tablespoons lemon juice
¼ cup coconut nectar or maple syrup
1 teaspoon vanilla
Chocolate Raspberry Sauce
1 cup raspberries
1/4 cup cacao powder
1/4 cup maple syrup or coconut nectar
2 dates, room temperature and chopped
1/2 teaspoon vanilla extract
1/2 cup almond milk
Place crust ingredients in a food processor and process until everything begins to stick together. Press into a 6” springform and place in the fridge.
Place all of the filling ingredients into a high-speed blender, and blend until smooth. Pour on top of crust, smooth out the top, and place it back in the fridge to set.
To make the chocolate raspberry sauce place everything into a high-speed blender and process until smooth.
Drizzle on top just before serving.