* Before starting, soak 3 cups of cashews in water for 3 hours or more. You will end up with 4½ cups of soaked cashews for this recipe.

Crust–

1 ½ cups raw almonds

1 ½ cups macadamia nuts

1 ½ cups dates

½ cup shredded coconut

pinch of salt, optional

Banana Filling:

1 ½ cups of soaked cashews,

2 bananas

¼ cup maple syrup

2 Tbs. coconut oil

1 teaspoons vanilla

Chocolate Filling:

1 ½ cups soaked cashews

½ cup coconut milk
1 ½ Cacao powder

2 Tbs. water
½ cup Maple Syrup

1-teaspoon vanilla
2 Tbs. of coconut oil

Peanut Butter Filling:

1 ½ cups soaked cashews

1 cup peanut butter

1/4 cup Maple Syrup

3/4 cup coconut milk

Ganache Layer-

1 cup Raw Cocoa Powder

1 cup maple syrup

¼ cup coconut oil

1 teaspoon vanilla

Raspberry Garnish

½ pint organic raspberries

1-teaspoon vanilla

2 Tbs. of coconut oil

2 Tbs. water

½ cup Maple Syrup

½ coconut milk

1 ½ Cacao powder

To make Crust

In food processor, combine the ingredients.

Process until blended. Press mixture into pan and work it up the sides. Using opposite hand, make the edge of crust smooth and even.

For fillings:

Combine the ingredients for each layer separately in food processor. Pour filling into crust. Put in freezer for 30 minutes between each layer, adding chocolate ganache on top as the last layer.

Freeze again.

Remove from freezer, 30 minutes before serving.

Garnish with fresh raspberries.