Preheat the oven to 350ºF.. Lightly grease a 5” or 6” springform pan, or if you don’t have one, line a small cake pan (5”-8”) with parchment paper and lightly grease.

In a bowl, stir together all of the crust ingredients. Press in an even layer on the bottom of the pan.

Bake for 10 minutes or until lightly browned.

Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.

Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze-dried raspberry powder, fresh raspberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.