450g cashews 2tbsp coconut oil 1tbsp espresso, finely ground 1⁄2 tsp sea salt 4 tbsp maple syrup 85g cacao powder 245g full fat coconut milk
Combine 225g (unsoaked) cashews, coconut oil, espresso, salt and 1 tablespoon maple syrup in the food processor and blitz until finely chopped.
Line an 8-inch tart tin with parchment. Press the crust mixture into the bottom using the back of a spoon and set aside. Then 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.
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.