RAW MEYER LEMON RASPBERRY “SOUFFLE” TART

Steps:

• Crust: 2 cups macadamia nuts 4 dates, softened in water and drained 1. Blend macadamia nuts and dates in food processor until finely ground. 2. Pat crust into tart pan with removable bottom.* Jam Layer: 2 pints raspberries 4 dates 1. Purée raspberries and dates in food processor. 2. Pour over crust and dehydrate at 115 degrees until raspberry purée has reduced and has a jam like texture. 3. Chill Lemon Filling: 1 cup meyer lemon juice 2 cups cashews, soaked 6 hours, drained and rinsed 1/3 cup raw, organic agave nectar (or liquid sweetener of choice) 3/4 cup coconut butter, softened 1/4 cup coconut oil, softened 2 teaspoons Meyer lemon zest pinch of turmeric, for color 1. Place all ingredients in high-speed blender. Blend until very smooth. 2. Pour over cooled jam layer and chill at least 6 hours or until set. *I love my 8″, deep tart pan for these type of recipes. It is deeper than a regular tart pan and has a pretty edge.