Grease and line either four eight to 10 centimetre tart rings or one 23 centimetre tart case with unbleached parchment. To make the base, pulse-blend the almonds or mixed nuts in a food processor into rough pieces. Add the oats, dates and two tablespoons of water and blend to a rough paste. Turn out onto the table and knead into a ball. Press the mixture into the tart rings to the depth of about one centimetre.
Blend the soaked and drained cashews, coconut butter, coconut cream and syrup for two to three minutes or until completely smooth. Fold in the white chocolate chips, then pour into the cake tin on top of the base. Shake to level. Stud the surface with upturned raspberries. Freeze for three hours, or until set, then portion and enjoy.
By TOM HUNT
Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.