Ingredients
Crust
¾ cup chopped dates
¾ cup almonds
½ cup oats
¼ teaspoon salt
½ teaspoon vanilla powder
Filling
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
Optional
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
Instructions
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 the crust, smooth out the top, and place it in the freezer 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.