Raw raspberry cake

I think you'll enjoy this! Not too sweet, only soft and delicious. And healthy!

RECIPE

Crust:
2 dl mixed nuts (I use cashews and hazelnuts, but use whatever you want)
2 tbsp agavesyrup
0,5 dl coconut oil
1 tsp pure vanilla
1 tsp fresh lemon juice

Put the nuts in the food processor and blend them until they have the concistency you want. Add the remaining crust-ingredients and blend well. 
Place a wax paper on the bottom of a round small cake pan and press the crust down into the cake pan, cover the whole bottom. Place the cake pan in the fridge while making the filling. 

Filling:
3,5 dl cashew nuts (soaked for 2 hours)
2 tbsp water
1,2 dl coconut oil
0,5 dl fresh lemon juice
1 tbsp pure vanilla
1/4 tsp salt
1 dl agavesyrup
2 dl fresh or frozen (thawed) raspberries

Put the nuts and 2 tbsp of water in the food processor and blend until they are very smooth. It could take a while, but if you want a more "rough" filling, you don't need to blend it that long. I like the filling really smooth, but let your taste decide. Add the remaining ingredients and blend a little longer.
Pour the filling onto the crust and let it sit in the refrigetaror for at least 2-3 hours before serving. You can decorate the cake wuth fresh raspberries or cocoa nibs or something else.