Ingredients

• Crust:
• 1/2 cup raw walnuts
• 1/2 cup dried cranberries
• 1/2 cup soft Medjool dates
• ¼ tsp. sea salt
• Filling:
• 2 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
• juice and grated zest of 3.5 lemons
• 1 tsp. vanilla extract
• 1 medium avocado, mashed
• 1/3 cup maple syrup
• 1 cup fresh raspberries

Instructions

1. Using a large knife and a cutting board, chop the walnuts, the cranberries and the dates as finely as you can.
2. Scoop out crust mixture in a 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
3. Place all filling ingredients (except raspberries) into a blender and blend on high until very smooth (this make take a few minutes.)
4. Pour about 2/3 of the mixture out onto the crust and smooth with a spatula. Add the berries to the remaining filling and blend until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 60 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Store leftovers in the freezer.