1 cup (160g) natural almonds
⅔ cup (100g) cashews
8 fresh dates (140g), seeded
¼ cup raw cacao powder, plus extra, to dust
2 tbsp rice malt syrup
1 tbsp coconut oil
1 tsp vanilla extract
300ml pure cream
1½ cups (185g) frozen raspberries
200g dark cooking chocolate
200g milk cooking chocolate
1 cup (150g) macadamias, roasted, plus extra, to serve
Whipped cream, to serve
Invert the base of a 20cm round springform tin. Grease, then line base and side with baking paper. Put almonds and cashews in the bowl of a food processor, then process until chopped. Add dates, cacao, syrup, oil and vanilla, then process until all ingredients form a paste. Using a moist hand, press mixture into base of prepared tin. Refrigerate for 1 hour or until firm.
Combine cream and raspberries in a medium saucepan over a medium heat. Break dark and milk chocolate into a large heatproof glass bowl, then rest a large sieve over bowl. Once cream comes to the boil, remove from heat and pour through sieve onto chocolate. Stir to press raspberries through sieve, discarding seeds. Stir chocolate mixture until melted and smooth. Cool slightly.
Roughly chop macadamias, then sprinkle over base of cake. Pour chocolate mixture over macadamias. Refrigerate overnight to set. Remove cake from tin and transfer to a serving plate. Dust with extra cacao. Serve chilled with extra chopped macadamias and whipped cream.