cashew, macadamia and raspberry tart
serves 8–10
25 g (1 oz/¼ cup) desiccated coconut
320 g (11¼ oz/2 cups) macadamia nuts
90 g (3¼ oz/½ cup) pitted dried dates, chopped
FILLING
310 g (11 oz/2 cups) cashews, soaked in water overnight, then drained
freshly squeezed juice of 1 lemon
60 ml (2 fl oz/¼ cup) agave syrup (see note)
60 ml (2 fl oz/¼ cup) coconut oil (see note) , warmed
1 teaspoon natural vanilla extract
RASPBERRY TOPPING
250 g (9 oz/2 cups) thawed frozen or fresh raspberries
90 g (3¼ oz/½ cup) pitted dried dates, chopped
Lightly grease a round 22 cm (8½ inch) spring-form cake tin. Line the base with baking paper and dust with the coconut.
Put the macadamias and dates into a food processor and process until well combined. Press the date mixture over the coconut in the base of the tin.
To make the filling, put the cashews, lemon juice, agave syrup, coconut oil, vanilla extract and 125 ml (4 fl oz/ ½ cup) water into a food processor and process until well combined and smooth. Pour over the date mixture in the tin. Lightly tap the tin on a work surface to remove any air bubbles. Cover with plastic wrap and freeze for at least 2 hours, or until the filling is firm.
To make the topping, put the raspberries and dates in a food processor and process until smooth.
Remove the tart from the tin and transfer to a serving plate. Top with the raspberry topping and serve in wedges.