Ingredients

For the dough:

• 3 cups granola
• 3 Tbs of grapeseed or sunflower oil
• Enough water to form a dough

For the filling:

• 1/3 of cold water
• 2 Tbs of unflavored vegetable gelatin or agar agar
• 1 cup boiling water
• 1 cup raw cashews
• 1/2 cup honey
• 1 pinch salt
• 2 cups fresh raspberries plus 1/2 to 1 cup for garnish

Preparation

For the dough:

1. Add the nut-free granola a little at a time in the blender to grind, scooping into a bowl. When you have all the ground granola, add the oil and mix well.
2. Then add the water little by little until a dough forms.
3. Put this dough in a tartlet mold, flattening well on the bottom.
4. Put the dough in the mold in the oven and bake it for 15 minutes. Take it out of the oven and let it cool.

For the filling:

1. In a blender, put the cold water, along with the unflavored gelatin, and let it dissolve for 5 minutes.
2. Add the boiling water and blend for a few seconds, then start adding the cashews, honey, salt and vanilla.
3. Blend for 2-3 minutes until very creamy.
4. Turn off the blender, and add the fresh raspberries.
5. Pulse the blender once, just to mix the raspberries with the cashew cream and crumble just a bit.
6. Pour this mixture over the dough in the cold tartlet pan and immediately put it in the refrigerator for a few hours until it sets.
7. Serve with fresh raspberries.