For the crust:
3/4 cup (90 g) whole wheat pastry flour
1/4 cup (35 g) raw cashews
Pinch fine sea salt
2 tablespoons (42 g) raw agave nectar or (30 ml) pure maple syrup
2 to 3 tablespoons (28 to 42 g) melted coconut oil
Nonstick cooking spray

For the filling:
One bag (300 g) vegan white chocolate chips (I always use Oppenheimer)
8 ounces (227 g) firm silken tofu
4 ounces (113 g) fresh raspberries