Ingredients

Crust:

-1 cup walnuts

-1/2 cup sunflower seeds

-10 moist dates, chopped

-2 tbsp raw cacao powder (cocoa powder will work)

-2 tbsp honey

-1 tbsp water

-pinch of salt

Filling:

-2 cups cashews, soaked overnight or at least 4 hours

-1/3 cup honey

-2 tbsp raw cacao butter, gently melted (coconut oil will work but cacao butter tastes incredible!)

-2 cups raspberries (frozen work great if thawed)

-pinch of salt

Chocolate Sauce:

-2 tbsp honey

-1.5 tbsp raw cacao powder

-1/8 tsp water

Method

1. Line bottom of 7 inch springform pan with parchment paper or plastic wrap.

2. Put all crust ingredients in to food processor and pulse to combine. The crust should be just sticky enough to hold together.

3. Press mixture into the bottom of the springform pan creating an even layer.

4. Put the crust in the refrigerator or freezer while you start on the filling.

5. Put all of the filling ingredients in the food processor and blend until smooth, stopping to scrape down the sides of the bowl when needed. Be patient. This will take about 4-5 minutes to get really smooth.

6. Pour filling over the crust and use a spatula to create and even layer.

7. Place in freezer for at least 3 hours. If you freeze it longer, take it out 30 minutes before eating to thaw.

8. Combine chocolate sauce ingredients stirring until combined. Drizzle over the cake and serve.

*Running the knife under hot water will make slicing easier.

—Chelsea Hunter

Chelsea Hunter creates weekly recipes on her blog, The Naked Fig, for the love of good health and good food. Follow her on Instagram @ thenakedfig