Combing in your food processor using the "S" blade. Blend until mixture starts to clump and become sticky enough to hold a shape when squeezed in your fist.

Now press the crust into a 9" torte release mold, packing it to a dense base for your toppings. When pressed enough you will see the oils come to the surface and make a shiny top. Now you can remove the rim of the mold and you are ready for your toppings

First you will need a plumb cream made by blending. This is best achieved using a powerful blender like the Vita-Mix (Available from Raw Express).

Filling:

2   ripe organic purple plums
1/4 cup fresh organic lemon juice
1/4 cup raw agave nectar
1   tsp sea salt

Combine in your blender. Blend thoroughly then add 1 cup raw cashew or young coconut meat or a combination of the two. Blend until creamy, add water if necessary but be careful not to make it too loose or it will not hold on your torte. If you do not have a Vita-Mix you may want to soak you cashews first to make them soft. Spread your plum cream over the torte base then surround the outside with wedges of juicy ripe plum and top the rest with chopped fresh pineapple.

Serves one…if you don't tell anyone.