To make the pastry, place the flour, date powder, salt and coconut oil into a food processor and blitz. Slowly adding the water one tablespoon at a time. Cover the pastry with clingfilm and refrigerate for 20 minutes.
Remove the dough from the fridge and roll the dough out until you have a 25 cm circle.
Preheat oven to 200C (108C fan).
Transfer the dough onto a baking tray lined with baking parchment paper. Spread the centre of the dough with the cashew butter, leaving a 5cm border. Place the sliced fruit onto the cashew butter and gently fold up the edges. Sprinkle with cinnamon, date powder and vanilla extract.
Brush the edges with oat milk and sprinkle wit date powder.
Bake for 35-40 minutes. Remove from the oven and brush the plims with apricot jam. Return to the oven for a final 5 minutes. Remove and allow to cool before serving.