Raspberry Mousse Cake

Crust: 7 soft medjool dates 1 cup walnuts a pinch of salt 2 tbsp cacao Mousse: 2 cups raspberries (or other berries you prefer) 1/2 cup black currants 1/2 cup maple/agave syrup 2 tbsp fresh lemon juice 1 1/2 cup coconut milk 1 cup cashewnuts (soaked for minimum 5 hours) 1/2 tsp vanilla powder 3-4 tbsp agar-agar To make the crust: Process the nuts and dates in a food processor until the nuts have become crumbs and the mixture sticks together when you press it. Press into the bottom of a spring-form pan and put in the fridge. Mix the berries, lemon juice and the maple/agave syrup to a purée. Blend cashew nuts, coconut milk and vanilla powder in a high speed blender until very smooth. If it's too thick, add some more milk. Put in a saucepan and bring to the boil, stirring constantly. When the mixture has come to the boil, add the agar-agar, lower the heat and simmer, whisking for about 5-10 minutes. Then blend the cashew mixture with the berry purée and pour onto your crust and chill until set, at least 2-3 hours. Now you can decorate with whatever you like! We have used a spiralizer to get the swirls of beetroot, and made little raw eggs with mixed dates, cacao, shredded coconut and oats. Then topped with sea buckthorn berries, pumpkin seeds, physalis and sprinkled it with raw sumac powder.