2tbsp coconut oil
1tbsp espresso, finely ground
1/4 tsp sea salt
4 tbsp maple syrup
85g cacao powder
245g full fat coconut milk
1. Combine 225g (unsoaked) cashews, coconut oil, espresso, salt and 1 tablespoon maple syrup
in the food processor and blitz until finely chopped.
2. Line an 8-inch tart tin with parchment. Press the crust mixture into the bottom using the back of a spoon and set aside.
3. Combine 225g of the cashews (soaked for 30 mins in boiling water), the remaining 3 tbsp maple syrup, cacao powder and coconut milk and blend in a food processor until totally smooth.
4. Pour the filling into the crust and refrigerate for at least two hours before serving. Can also be topped with berries or bananas for a fruity twist.