Adapted from Raw Food by Palmcrantz & Lilja
Ingredients for the crust
4 medium carrots, finely grated (squeeze out any excess juice)
1 apple, coarsely grated or 1/2 cup finely chopped pineapple
1/4 cup almonds, finely chopped (I substitute with ground rolled oats which wouldn't be raw)
4 fresh dates, finely chopped
1 tsp cinnamon
1/8 tsp nutmeg
Ingredients for the cream
1 cup cashews
1 large, very ripe pear, chopped
2 Tbsp water
1 teaspoon vanilla extract
Walnuts and raisins for decoration
Mix the crust ingredients together in a bowl by hand or in a food processor.
Spread the crust on a plate or pack it into a mold of choice and refrigerate until ready to serve.
Blend the cashew nuts to a flour-like consistency in a blender.
Add the pear, vanilla and water. Blend until creamy
Before serving, spread a thick layer of pear cashew cream over the crust and garnish with walnuts and raisins.