Ingredients
Base
Filling
Topping
Method
1.For the base, blitz all the ingredients together until it comes together when pinched. Press into the base of a lined 24cm spring form tin. Chill while you make the filling.
2.Process the cashews with enough water to form a smooth, creamy paste. Add the remaining ingredients, except the raspberries, and process until well combined. Pour over the chilled base. Scatter over the fresh raspberries and, if they don’t sink, press them gently under the surface of the filling.
3.Chill for at least 3 hours or until set.
4.When ready to serve, release from tin and transfer to a serving plate. Scatter the top with more raspberries and macadamia nuts.
This recipe is refined sugar-free. If you like more crunch to your base, use less dates and 6-8 gluten-free crushed ginger nuts blitzed with other ingredients.
Note
