gluten free, egg free, dairy free, vegetarian, low sugar – swap the gelatine in the topping for Irish Moss or similar to make it vegan.
To make the base:
In a food processor whizz til smooth:
- 1 1/2 cups cocoa butter
- 1 tsp lemon juice
- 1 cup cashews
- 1 cup dates
- 1 tin of coconut cream
Pour the mixture into a lined cake tin and create a well in the middle.
To make the topping:
Boil 500 grams of blackcurrants + 1/4 cup water (or any other berry you fancy). When hot, add 1 tbsp gelatine and mix well. Heat for another 3 to 5 minutes.
Pour the topping onto the base and allow to set in the fridge over night. Serve!