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- Step 1
Use a little agave syrup as a glue to line a 20.5cm (8in) round springform cake tin with baking parchment. Put pecans and cinnamon into a food processor and
whiz until ground. Add dates and process until the mixture resembles fine, damp rubble. Press half the mixture into the base of the prepared tin to make an even layer (cover and chill remaining mixture).
- Step 2
Prepare the raspberry swirl: blend raspberries and agave until smooth, then push through a fine sieve to remove the seeds (discarding seeds). Set aside.
- Step 3
For the filling, blend cashews and coconut for about 20sec until finely chopped. Add vanilla, 4tbsp agave syrup and 400ml (14fl oz) water. Continue blending until you have a thick, smooth consistency.
- Step 4
Pour half the filling into the prepared tin and gently smooth (cover and chill remaining filling). Swirl over half the coulis (use a piping bag or plastic squeezy bottle for a neater finish), then gently marble through with a cutlery knife, making sure not to disturb the base. Freeze until solid – about 2hr.
- Step 5
When frozen, repeat base, filling and raspberry swirl with remaining mixtures (if you have leftover raspberry purée, chill and serve alongside). Cover tin loosely with clingfilm and freeze until solid.
- Step 6
To finish, remove from the freezer, transfer to a serving plate and leave for 11/2hr at room temperature to allow filling to soften. Serve in slices with extra raspberries, if you like.
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Freeze ahead
Make to end of step 5 up to a week ahead. Complete recipe to serve.
Per Serving:
- Calories: 437
- Fibre: 5 g
- Total carbs: 22 g
- Sugars: 7 g
- Total fat: 33 g
- Saturated fat: 8 g
- Protein: 10 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
