This tart is the culmination of lots of experimentation, and I love the way I’ve managed to get the lemon and raspberry flavours swirled together. It is extra versatile because as well as being grain, dairy, gluten and refined-sugar free, it is also nut-free (very important in our household!) It is a great recipe to take to a pot-luck dinner or shared lunch, as it is impressive, tasty, and goes a long way.

For the base:

45 grams cashew nuts

45 grams sunflower seeds

45 grams pumpkin seeds

85 grams dates

25 grams desiccated coconut

1-2 tablespoons water (if you need to make the base slightly stickier)

 

For the filling:

350 grams cashew nuts, soaked in cold water for 2-6 hours

2 tablespoons cacao butter, melted

3 tablespoons coconut oil, melted

1 teaspoon vanilla paste

3 tablespoons honey

1/2 teaspoon salt

Juice and zest of 2 lemons

5 tablespoons dehydrated raspberry powder

 

To make the base, blitz all the ingredients together in a high-speed blender until they form a sticky mixture. Spread this over the base of a spring-form tin lined with baking paper. Refrigerate until needed.

To make the filling, drain the cashews and blend them with the cacao butter, coconut oil,vanilla, honey and salt until really creamy. Separate the mixture into 2 bowls.

Add the lemon juice and zest to one half of the cashew mixture and blend well. Add the raspberry powder to the other half and blend well.

Dot spoonfuls of the lemon and raspberry mixtures all over the base, then swirl them together with a spoon. Smooth the mixture down as much as possible without spoiling the marbled effect.

Freeze the tart for at least 1.5 hours, then pop the base out of the tin, cut the tart into slices, and serve with fresh raspberries. Serves 10-12.