Raw raspberry, orange and cashew slices

Makes 12-18 pieces

This makes a great present and is very easy to put together. Keep it in the freezer and transport in a chiller bag with an ice pack or it will soften and lose shape. It’s filling, so serve in small squares.

For the base

— 225g pitted dates

— 110g ‘no-sugar’

crystallised ginger

— 480g almonds

— 125g coconut oil

— ½ tsp sea salt

For the middle and top

— 700g raw cashews, soaked

overnight in cold water

— 250g coconut cream

— 175g honey

— grated zest and juice

of 1 orange

— 1 tsp vanilla bean paste

— 1 drop orange essential oil

(optional)

— 250g raspberries, plus an

extra handful

— dried rose petals, to garnish

(optional) Line a 20cm square springform cake tin with baking paper. Mix all the base ingredients in a food processor until smooth; stop and scrape down the side every now and then. Press into the tin and pop in the freezer for 20 minutes.

For the middle and top layers, clean out the food processor, then tip in the drained cashews, coconut cream and honey. Blitz until smooth. Add the orange zest, orange juice, vanilla and orange oil, if using.

Spoon half of the mixture over the base and return to the freezer for another 20 minutes.

Combine the raspberries and remaining cashew mixture and blitz until smooth. Spread over the middle layer. Top with the extra raspberries, then return to the freezer for at least four hours before cutting. Store in the freezer, allowing it to soften a little before serving with rose petals, if using.