Base

1/2 cup (50g) walnuts

1/2 cup (50g) pecans

1/2 cup (40g) shredded coconut

2 tbsp (15g) coconut flour

1/2 cup (90g) Medjool dates

2 tbsp (28g) coconut oil melted

Christmas mix spice (add 1-3tspn for an optional festive flavour)

Filling

2 cups (240g) raw cashews soaked for 8 -12 hours (drained and rinsed)

1/2 cup (125ml) unsweetened almond milk

1/3 cup (80ml) Agave syrup (maple syrup or honey)

1/4 cup (55g) coconut oil melted

1/4 cup (55g) Iswari Raw cacao butter melted

Seeds from 2 whole vanilla pods

For the Base

1. Blend dates to a smooth paste in your food processor.

2. Separately process walnuts and pecans to a coarse meal.

3. Combine nuts, coconut flour,mixed spice and date paste to form a soft crumb.

4. Add in melted coconut oil and process until well incorporated.

5. Press mixture into a lined 8 inch loose bottom round cake tin; evenly along the base.

For the Filling

1. Blend cashews and almond milk to a smooth paste in a high speed blender. A food processor will result in a more fine grainy texture (less creamy).

2. Add in all other ingredients and blend to combine.

3. Pour in to prepared base and place in the fridge to set for four hours or ideally overnight.

4. Decorate with fresh raspberries! Delicious...