Categories: Dessert

Ingredients

• CRUST
• 1/2 cup figs or soft Medjool dates
• 1/2 cup pecans (almonds or walnuts)
• 1/4 t sea salt
• FILLING
• 1 1/2 cup raw cashews (soaked overnight)
• juice of two lemons
• the seeds of 1 vanilla bean (or 1 t vanilla extract)
• 1/3 cup raw coconut oil
• 1/3 cup honey
• 1 cup raspberries

Directions

1. Place first three ingredients in food processor and pulse until ingredients hold together.

2. Place mixture in the bottom of a plastic-lined 7" springform or 3 lined ramekins.

3. Warm coconut oil and honey in a small saucepan over low heat until liquid.

4. In your most powerful food processor or blender, combine all the filling ingredients except raspberries. Blend on high until very smooth.

5. Pour about 2/3 of the mixture onto the crust and smooth

6. Add the raspberries to the remaining filling and blend on high until smooth.

7. Add the raspberry layer on top of the first layer.

8. Freeze

9. To serve, remove from freezer 30 minutes prior to serving.

10. Consider other flavors — coconut, chocolate, blackberry, cherry, coffee

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