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!