No-bake raspberry pie

Recipe and photo Eloïse Jennes - Cookingwithelo

For the crust

1. Soak the cashews in warm water for 2 hours or boil them for 30 minutes.
2. Pit the dates. Soak them with the raisins in warm water for 10 minutes.
3. Finely grind the almonds in a food processor or food chopper fi tted with an S-blade.
4. Add in the drained dates and raisins, cocoa powder, and salt. Blend until combined.
5. Press ⅔ of the dough into a parchment-lined, 20-cm springform pan. Form little rolls with the remaining dough and press them onto the edges. Run a damp measuring cup of glass along the edges to smooth them out.
6. Spread 2 teaspoons of raspberry jam on the crust and set it aside.

For the pie

1. To make the filling, blend the drained cashews, silken tofu, maple syrup, cocoa powder, vanilla extract, and salt in a high-speed blender until perfectly smooth.
2. Melt the dark chocolate and stir it into the blended tofu mixture.
3. Pour the mixture into the crust. Refrigerate for at least 4 hours or preferably overnight.
4. Garnish with a thin layer of raspberry jam and fresh raspberries.