Blackberry and Lavender Tart.

Directions

1. First line a 12" cake tin, or a cake flan tin with non PVC cling film. Then in a food processor blend all the dry ingredients. Ideally the almonds should be soaked over night and then dehydrated before blending to remove the enzyme inhibitors, however you can use regular almonds if your in a rush. Slowly add the melted coconut oil and the agave nectar and remaining ingredients. Spread the mix into your tin evenly an press down firmly. Transfer to the freezer to set while you start on your topping.
2. To make the topping, brew some lavender flours into the cup of water and allow to steep for 5 minutes. Strain the liquid from the lavender flowers into the highspeed blender and allow to cool until your little finger feels comfortable, ideally at a temperature that you would feed a weaning baby food (either a blendec or a vitamix ideally). Add the vegeset powder, the strained and blended blackberries, ingredients and blend well, then add the cashew nuts and blend until completely creamy. Take out the base and pour into the flan casing then set in the freezer or fridge for at least 2 hours. This is a fridge cake so must be kept in the fridge and removed 15 minutes before serving. Decorate with berries, edible flowers, and whatever you like.