Crust:
1 cup raw macadamia nuts
1 cup soft dates
1/4 tsp salt
1. Place nuts in a food processor or mixer and pulse to chop.
2. Add dates and salt and continue to mix until all is mixed well together.
3. Scoop out crust mixture in a 22 cm spring form pan and press firmly making sure that the base is relatively even throughout. You can put it in the fridge meanwhile.
Filling:
3 cups macadamia nuts
Juice of 2 lemons
1/3 cup + 1/3 cup coconut oil, melted
1/3 cup + 1/3 cup honey
the seeds of 1 whole vanilla bean
2 cups raspberries (thaw completely if using frozen)
3. Warm coconut oil and honey on low heat (warm bath).
4. Put 1/3 of the nuts in the mixer or food processor and blend on high until very smooth. (For the best result you should have a good and strong mixer, but it works fine with one you have! It just take a bit longer time to make it smooth).
5. Pour into the nut mixture 1/3 of coconut oil, 1/3 of honey half of the vanilla beans and mix it all well together until it is a creamy texture.
6. Take out your crust from the fridge and pour the mixture over the crust. This is the first layer of filling.
7. Do the same steps as above 4 and 5 but also adding the raspberries in the end and mixing all together.
8. Pour the "pink" layer over the the first layer and place in the freezer until solid 5-6 hours.
9. To serve remove from freezer 20 min prior to eating.
Enjoy!
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