Imagine my delight when I was introduced to not-baking, i.e. desserts that taste decadent, deep, richly multi-layered and somehow cooked, when in reality they are just cleverly assembled raw ingredients which, incidentally, are also (relatively) good for us. Winning!
Torte crust for both recipes:
1 cup almonds
1 cup soft pitted dates (soak in water for a while if dates are hard)
Put all ingredients in a food processor and combine until they reach a doughy consistency. Press into a greased pie plate evenly. Be patient with this part, it will take a little time to manipulate the dough. Make sure dough comes up the inner sides of the pie plate.
Cashew Raspberry Torte filling
1 1/2 cups cashews soaked for at least 4 hours, rinsed and drained