Pistachio and raspberry raw tart

• 350 ml raw almonds
• 240 ml medjool dates, pitted
• 2 ml sea salt
• 470 ml frozen or fresh raspberries
• 30 ml chia seeds
• 470 ml raw cashews, soaked for 4 hours
• 120 ml maple syrup
• 120 ml coconut oil, melted
• 5 ml vanilla extract
• 240 ml shelled pistachios, roughly chopped
• Extra raspberries for garnish

1. For the crust, pulse almonds, dates, and sea salt in a food processor until it forms a sticky crumble. Press firmly into a parchment-lined springform pan.
2. Create the jam layer by mashing raspberries with chia seeds. Let sit for 10 minutes to thicken, then spread over the crust.
3. For the filling, blend soaked cashews, maple syrup, coconut oil, and vanilla until completely smooth. Pour half of the mixture over the jam.
4. Add a layer of chopped pistachios, then pour the remaining cashew cream on top.
5. Freeze for at least 4 hours until firm.
6. Before serving, top with a generous layer of chopped pistachios and fresh raspberries around the edge. Let thaw slightly at room temperature for 15 minutes before slicing.

Serve chilled with a dollop of coconut whipped cream or a drizzle of dark chocolate.