Method

Pre-soak your almonds and cashews for 4-8 hours. In the food processor, grind the almonds as much as possible. Add the dates and cinnamon and mix until they have formed one solid mass. You may need to add a drop or two of water to make it stick; no more, or it will go soggy. Use this mixture to line the base and sides of a 23 cm (9-inch) cake tin. If you’re using a traditional cake tin, line it with greaseproof paper, silver foil or cling film.

Put the soaked cashews, coconut oil, agave, vanilla and Baobab powder in the blender, adding the water gradually. Pour this mixture over the base. Leave to set in the fridge for at least two hours.

Top with whatever fresh fruit is in season. Alternatively, top with chocolate spread.