DARK CHOCOLATE SHERBET TORTE

Makes 1 x 18cm torte For the base, you will need :

• 12 sticky dates (such as Medjools)

• 200g hazelnuts

• Generous pinch of flaky sea salt

For the filling, you will need:

• 1 teaspoon vanilla bean paste

• 4 tablespoons raw cacao powder or cocoa powder

• 8 tablespoons maple syrup

• 190g jar cashew nut butter

• Splash of soy sauce

• 100ml boiling-hot water

• 4 tablespoons melted cacao butter

• 2 teabags raspberry-leaf tea, torn open

1 First, make the base: de-stone the dates and tumble them into a food processor, with the hazelnuts and the flaky sea salt until everything is well socialised. You might need the teeniest splash of water to bring it together. When you pinch the dough, it should stick together. Press the mixture firmly into the base of an 18cm circular springform tin, and put it in the fridge.

2 To make the filling, add the vanilla bean paste, the raw cacao powder or the cocoa powder, whichever you are using, the maple syrup, the cashew nut butter and the soy sauce to a high-speed blender or food processor, and give them a good whizz. Slowly and carefully, while the machine’s motor is still running, add the boiling-hot water and the melted cacao butter. By now, you should have a dense, dark, glossy ganache. Taste the ganache, and decide whether you’d like to add more saltiness with the soy sauce, or a little more sweetness with the maple syrup.

3 Once you’re happy with the flavour, spread the filling over your chilled base. Liberally sprinkle the filling with the contents of both raspberry-leaf teabags. Leave to set, and store the torte in the fridge for one week, or in the freezer for three months, or in your belly faster than immediately.