This Pink Velvet tart ditches a traditional pastry base for cashews and dates instead. The result is a rich, chocolatey base that’s naturally sweet and nutritious. The cashews bring healthy fats while the dates provide natural sweetness and help everything stick together. Add some cacao powder and you’ve got a crust that tastes delicious but is actually good for you. When you top it with the gorgeous pink filling, the colour alone will make you smile.

It’s completely no-bake, so you can whip this up in minutes without turning on the oven.

For the Cacao-Cashew Base:

• 250g raw cashews
• 200g soft pitted dates 
• 4 tbsp cacao powder
• Pinch of sea salt

For the Pink Raspberry Filling:

• 400g cream cheese, softened
• 150g fresh raspberries
• 80g icing sugar
• 2 tbsp maple syrup
• 2 tsp vanilla extract
• Pinch of sea salt

For the Topping:

• Fresh raspberries
• 50g pistachios, roughly crushed
• Edible flowers (optional)

Method:

1. Make the base: In a food processor, pulse cashews until finely chopped. Add dates, cacao powder, and salt. Process until the mixture holds together when pressed.
2. Press the crust: Line a 19cm tart tin with the mixture, pressing firmly into the base and up the sides. Chill for 30 minutes.
3. Make the filling: Blend raspberries until smooth. In a bowl, beat cream cheese until smooth. Add raspberry purée, icing sugar, maple syrup, vanilla extract, and salt. Mix until uniformly pink and creamy.
4. Assemble: Spread the pink filling over the chilled base. Top with fresh raspberries and crushed pistachios.
5. Chill: Refrigerate for at least 2 hours before serving or overnight.

Serves 8-10. Keep refrigerated and enjoy within 3 days.