1.) First make the jelly: combine frozen raspberries, orange juice, coconut nectar, vanilla bean powder and chia seeds in a saucepan and bring to a simmer over medium heat. You will want to stir while the jelly simmers to break up the berries. Let the jelly simmer around 5 minutes and then remove from the heat and add the Lucuma powder if using. Keep stirring to cool down for a few minutes and place in the refrigerator to cool and thicken. This may take about an hour so it’s good to make ahead.

2.) While the jelly is cooking – 9-inch springform pan with parchment paper. Place all the ingredients for the crust in a high-speed blender and process until smooth. Press down the crust in a 9-inch springform pan that has been lined with parchment paper.

3.) Spread half the jelly over the crust and place back in the refrigerator to chill while you make the delicious peanut butter filling.

4.) In a clean blender, place the drained peanuts and cashews along with all remaining ingredients, blend until smooth and creamy. You may need to scrape down the sides a few times to make sure all the ingredients are blended together well.

5.) Spoon the peanut butter filling on top of crust and jelly. Place in the freezer for 1-2 hours. Remove from freezer and remove the outside of the springform pan. This is the part where you can get creative, top with chopped nuts, drizzle chocolate on top. Place back in freezer until you’re ready to serve. Let sit for a few minutes before serving and enjoy!