Want to impress your friends with an easy-to-make gourmet raw dessert? This raspberry cashew verrine is naturally sweetened with agave nectar and Kadrawhy dates, and flax seeds provide a wonderful source of polyunsaturated fatty acids. Enjoy!

Serves: 8–12

Raspberry Jam

• 2 cups fresh raspberries
• 1 tbsp flax seeds
• 5 Kadrawhy dates, pitted
• 1/2 tsp lemon zest

Preparation for Raspberry Jam

• 1. Combine 1/4 cup of water and flax seeds in small dish.
• 2. Cut the dates in half. Soak in warm water for 10 minutes, then drain.
• 3. Combine raspberries, flax seeds, Kadrawhy dates, and lemon zest in a blender and blend until a smooth consistency.
• 4. Blend until smooth.

Cashew “Cream”

• 1 1/2 cup cashews, soaked
• 1/2 cup fresh squeezed orange juice
• 2 tbsp amber agave nectar

Preparation for Cashew “Cream”

• 1. Place cashews in a glass or ceramic bowl. Add enough filtered water to completely cover the cashews. Let cashews soak for 2 hours. Drain water, then rinse.
• 2. Combine the cashews, orange juice, and agave nectar in a blender.
• 3. Add water as needed to reach desired consistency.

Layer the glass starting with raspberry jam, then cashew “cream,” and finally garnishing with fresh raspberries!