Raw chocolate tart with berry sauce

{ SERVES 6 }

A trusty blender makes this showstopper cake so easy you could almost make it blindfolded. You can whiz together this magnificent dessert in about 15 minutes – the rest of the magic is done in the fridge. This cake just screams romance, and is a gorgeous act of love at the end of a Valentine’s Day feast, or to light up a girlfriend’s birthday or baby shower celebration.

edible flowers and fresh berries, and mint leaves (optional), to serve

Base

155 g (5½ oz/1 cup) raw cashews

65 g (2¼ oz/1 cup) shredded coconut

¼ teaspoon stevia powder

60 ml (2 fl oz/¼ cup) lemon juice

25 g (1 oz) coconut butter, melted

Filling

6 very ripe avocados, peeled

250 ml (9 fl oz/1 cup) almond or coconut milk

180 g (6¼ oz/½ cup) rice malt syrup or your sweetener of choice

80 g (2¾ oz/¾ cup) raw cacao powder

70 g (2½ oz/½ cup) chia seeds

3 teaspoons alcohol-free vanilla extract

Berry sauce

325 g (11½ oz/2½ cups) mixed fresh or frozen berries

2 tablespoons coconut nectar or rice malt syrup

1 teaspoon alcohol-free vanilla extract

Grease an 18 cm (7 inch) loose-based flan (tart) tin.

To make the base, process the cashews and coconut in a blender until finely chopped. Transfer to a medium bowl and stir in the remaining ingredients, adding a little filtered water if necessary – the mixture should be stiff and hold together while not being too crumbly. Using your hands, mould into a dough and press into the prepared tin. Freeze for 20 minutes to set.

Blend all the filling ingredients in a high-speed blender or food processor for 30 seconds or until smooth and creamy. Pour over the base and smooth the top using a spatula. Refrigerate for 1–2 hours, until set.

To make the berry sauce, whiz all the ingredients in a blender or food processor.

Top the cake with the berry sauce, and serve decorated with edible flowers, fresh berries and mint leaves, if using.