Vegan Raspberry Lemon Cake

Instructions

1. Make the Crust:

   • In a food processor, pulse the almonds until finely ground.

   • Add the dates, cacao powder, salt, and vanilla extract. Process until the mixture sticks together when pressed.

   • Press the crust mixture evenly into the bottom of a tart pan with a removable bottom. Place in the freezer to set while you prepare the filling.

2. Prepare the Chocolate Filling:

   • In a high-speed blender, combine the soaked cashews, coconut cream, cacao powder, maple syrup, melted coconut oil, and vanilla extract.

   • Blend until completely smooth and creamy, scraping down the sides as needed.

   • Pour the chocolate filling over the crust in the tart pan and smooth the top. Return the tart to the freezer to firm up.

3. Make the Raspberry Layer:

   • In a small bowl, mash the raspberries with a fork or use a blender for a smoother texture.

   • Add the maple syrup and chia seeds, stirring well to combine.

   • Let it sit for about 10 minutes to thicken as the chia seeds absorb the liquid.

4. Assemble the Tart:

   • Once the chocolate layer has firmed up (about 1 hour in the freezer), spread the raspberry mixture evenly over the top.

   • Decorate with fresh raspberries, dark chocolate shavings, and edible flowers if desired.

5. Serve:

   • Allow the tart to thaw slightly before slicing and serving. Store leftovers in the fridge or freezer.