Preheat the oven to 180C/350F. Lightly oil a 20 cm / 8 inch round springform or false bottom pan.

In a food processor, grind the cashews until they resemble fine meal. Add the sugar, oil and vanilla. Process again until well combined.

In a small bowl, stir the flour and salt together. Add the cashew mixture and mix into the flour, beginning with a spatula and ending with your hands.

Press the crust into the prepared pan. Bake for 20-25 minutes or until light brown and dry.

Chocolate Mousse

In a double boiler over barely simmering water, melt the chocolate chips.

In a blender or food processor combine the tofu, sugar, vanilla and salt. Process, then add the melted chocolate and blend for 2 minutes or until very smooth and completely combined.

Preheat the oven to 180C/350F. Lightly oil the sides of the cake pan above the pre-baked crust. Pour the mousse mixture into the pan and bake for 35 minutes.

Let cool for 10 minutes, then run a paring knife around the inside of the pan. Let the cake cool to the touch, refrigerate for at least 2 hours before serving. Un-mold just before serving.

Maple Almond Praline

In a heavy bottomed saucepan, bring the maple syrup to a boil. Boil for 1 minute. Add the almonds and stir constantly until the maple syrup has completely crystallized onto the almonds and the almonds appear dry. Pour the almonds onto a baking sheet and let cool. Store in an airtight container.

Raspberry Sauce

In a blender, combine the raspberries and sugar, then blend to a smooth sauce. Strain the sauce through a fine meshed sieve.

To serve, cut the cake into 12 pieces. For each serving, pool raspberry sauce on a plate and top with a slice of cake. Top with 1 T maple almond praline and garnish with fresh fruit, sprinkled cocoa powder and a sprig of fresh mint leaves.