For the base:
1 cup of hazlenuts - soaked 4 hrs or overnight
1 cup dates - soaked 4 hrs or overnight
1/2 cup dessicated coconut
1 tablespoon cacao powder
4 handfulls strawberries plus a few to decorate
2 tablespoons lucuma powder
2 tablespoons raw almond butter
1 teaspoon vanilla essence
To make the base combine all the ingredients in a food processor until starting to hold together then press into a 7" flan dish or tin. Place in fridge and chill for a couple of hours before making topping.
A quick note on ingredients - lucuma powder is a natural sweetener made from a Peruvian fruit. It is rich in vitamins and minerals and has a mild caramel/toffee sort of taste. You can buy it from health food shops and on ebay. The nut butter I use is a raw nut butter, though of course the recipe would work with any nut butter. Most nut butters, indeed most nuts, will have had some form of heat treatment. Raw nut butters do have a more intense taste and, it is believed by raw food fans like myself, are better for you.
Whizz the strawberries with a blender (excluding those for decoration). Add the lucuma and whizz some more. Finally, the nut butter and vanilla essence, it will take a little while for the mixture to go pale and creamy looking.
Spread the topping on the base. Decorate with the strawberries that were reserved and chill for at least half an hour before serving.