For the Crust

• 1/ 4 cup gluten free oats
• 1/ 4 cup almonds
• 1 pinch pink Himalayan salt
• 1 teaspoon maple syrup
• 2-3 tablespoons melted coconut oil

To Make the Crust

Method

• Step 1

  Place the oats, almonds, and salt in a food processor and blend until finely ground. Add coconut oil and maple syrup and blend until a sticky dough forms.

• Step 2

  Line a 4-inch round pan with parchment paper. Press crust mixture into the pan. Freeze while making filling.

For the Filling

• 3/ 4 cup cashews, soaked overnight, drained and rinsed
• 1/ 2 cup canned coconut cream
• 3 tablespoons maple syrup
• 1 tablespoon lemon juice
• 2 tablespoons melted coconut oil
• 1 tablespoon melted cocoa butter
• 1/ 2 teaspoon vanilla bean paste
• 2 teaspoons matcha powder
• 1/ 4 cup fresh raspberries

Method

• Step 1

  Add cashews, coconut cream, maple syrup, and lemon juice to a high speed blender and blend until smooth. Add coconut oil and cocoa butter slowly through top of blender while motor is still running. Keep blending until a smooth cream forms.

• Step 2

  Transfer half the mixture to a bowl and set aside. Blend the raspberries with remaining cream mixture, until smooth. Pour over crust and place in freezer to set for at least 1 hour.

• Step 3

  Combine matcha powder with remaining cream mixture and pour over raspberry layer. Freeze overnight.