For the filling

3 cups Irish moss paste

1 cup cacao powder

1. cups grated or chopped cacao butter which has then been melted

1 cup water

1 tablespoon lemon juice

1/2 teaspoon tamari

1 teaspoon vanilla extract

Method

1. Blend all ingredients in a high-speed blender until smooth and pour on top of the base.

2. Leave in the fridge to set.

For the cream topping

1 cup cashews, soaked for two hours or more

1/2 cup water

3 tablespoons Irish moss paste

1/2 teaspoon vanilla extract

1 teaspoon Camu Camu Powder

2/4 cup agave nectar

1 teaspoon lemon juice

pinch salt

 1 tablespoon macadamia oil (optional)

Method

1. Blend all ingredients in a high-speed blender until smooth.

2. Serve with chocolate torte and fresh berries.