Base: 3/4 Cup raw, unsalted Cashews, 1 Cup additive-free Shredded Coconut, 1/4 Teaspoon Stevia powder, 1/4 Cup freshly squeezed lemon juice, 1 tablespoon melted Coconut Butter.
Filling: 2 Cups raw, unsalted Cashews, 1/2 Cup Coconut Butter, 1-1/2 Cups cooked Cauliflower (about 1 small Head), 1 Cup frozen Raspberries, 1 Teaspoon alcohol-free Vanilla Extract, 1 Tablespoon freshly-squeezed Lemon Juice, 1 Tablespoon Rice Malt syrup (or 1/4 Teaspoon Stevia powder), 1/3 Cup additive – free Coconut Milk, 1/2 Cup fresh Raspberries for decorating.
Place the 3/4 Cup Cashews in a bowl, cover with filtered water and soak for 2 hours. Drain
Then place the soaked cashews and shredded coconut in a food processor and blend until Finely Chopped.
Transfer to a large bowl and stir in the remaining Base ingredients.
Turn Out onto a work surface and roll into a dough.
Press the dough evenly into the base of a 16cm cake tin and freeze for 30 minutes.
Combine all ingredients (Except the Fresh raspberries) in a food processor and blend.
*Remove the base from the freezer, pour in the filling. Return to the Freezer for 30 more minutes (or place in fridge section for 1 hour) until set.
Top with Fresh raspberries, cut into pieces and serve.