Dairy Free, Raw, Gluten Free and Vegan

Comforting, luxurious and lusciously perfect, what could be more mouth-watering than a crimson coloured beauty with crunchy hazelnuts, creamy smooth vanilla and juicy raspberries?

Notes: Hazelnut milk can be made in the same way as almond milk.

Hazelnut crust
½ cup (70g) hazelnuts, dry
½ cup (75g) coconut flour
4 tablespoon oat flour
4 tablespoon date paste
1½ tablespoon maple syrup
1 tablespoon melted coconut oil

Vanilla custard
1 ½ cups (200g) cashews, soaked
½ cup (125ml) hazelnut milk
½ cup (125ml) maple syrup
1 tablespoon vanilla extract
1 cup (250ml) melted coconut oil

Raspberry topping
2 cups raspberries
1 tablespoon agave

1. In a food processor, grind the hazelnuts until they resemble fine breadcrumbs. Add the coconut flour, oat flour, date paste and maple syrup and mix until well-combined.
2. Add the coconut oil and enough water to form a sticky crust. Press the crust into the bottom of a tart tin lined with cling film and place in the freezer until firm.
3. Rinse the soaked cashews under cold running water.
4. In a blender, whizz the soaked cashews, hazelnut milk, and maple syrup and blend until smooth. Add the melted coconut oil and blend again.
5. Pour the vanilla custard on top of the tart base and place in the freezer until set.
6. Once set, remove the cling film and make the raspberry topping: In a blender, whizz all of the ingredients until smooth. Pour the raspberries over the torte and you can either eat this now or leave it in the fridge to firm up a little.

Photography: Dawn Langley