Crust

• 2 cups almonds
• 1 cup pitted Medjool dates

Filling

• 2 cups cashews, soaked for 3-4 hours (or 30 minutes in hot water)
• 2.5 TBSP lemon juice (juice from about 1 lemon)
• ⅓ cup maple syrup
• ⅓ cup coconut oil, melted

Topping

• 2 peaches, peeled and finely sliced
• 1 cup raspberries

1. For the crust, place the almonds and dates in the food processor and blend until roughly chopped and if you pick it up with your hands, it would stick together
2. Place in an 8x8 or 9x9 springform pan and set in the freezer
3. Clean the food processor
4. Rinse and drain the cashews and place in food processor
5. Add the lemon juice, maple syrup and coconut oil and mix well, until a nice cream is formed (about 1 minute in the processor)
6. Pour the batter on top of the crust and place in the fridge to set, ideally for a few hours. If you have less time, freeze it for 30-40 minutes, and then place in the fridge until you're going to serve it
7. Before serving, peel the peaches and slice into fine pieces and place on top, like in the picture
8. Fill the centre with raspberries