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80g whole wheat flour

60g rolled oats, ground to flour

60g almonds or pecans, finely ground

140g date paste

5g cinnamon (or 3g cinnamon + 2g cardamom)

2g vanilla extract

Pinch salt

30-45g plant milk

210g raw cashews (soaked 4+ hours or overnight)

140g date paste

80g lemon juice (about 2 lemons)

10g lemon zest

80g plant milk

5g vanilla

250g fresh raspberries

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1. Preheat oven to 180°C

2. Grind nuts until almost flour-like with a bit of texture remaining

3. Mix nuts, flour, ground oats, cinnamon (and cardamom if using), and salt

4. Work in date paste until crumbly

5. Add vanilla and just enough plant milk to bring mixture together

6. Press firmly into 23cm tart pan with removable bottom

7. Bake 15-18 minutes until golden and fragrant

8. Cool completely

9. Drain soaked cashews well

10. Blend cashews, date paste, lemon juice, zest, plant milk, and vanilla in high-speed blender for 2-3 minutes until completely smooth

11. Taste and adjust lemon if needed (should be quite punchy)

12. Pour into cooled crust

13. Refrigerate 4+ hours or overnight until fully set

14. Top with fresh raspberries just before serving

Alternative filling options if preferred:

Cornstarch version (for creamier, lighter texture):

Blend all filling ingredients with 15g cornstarch. Pour into saucepan and heat gently, stirring constantly, until mixture thickens (don't boil). Pour into baked crust and chill 4+ hours.

Agar version (for firmer set):

Blend filling ingredients with 3-4g agar powder. Heat mixture to boiling, stirring constantly. Simmer 3-5 minutes until agar fully dissolves. Work quickly to pour into crust before it begins to set (around 40°C). Chill 2+ hours.