Photo: Lisa Linder
Soak the cashews in 250ml cold water for 30 minutes while you make the base. Prepare a 10-inch springform tin by lining the base with baking paper or clingfilm.
Put the almonds and brazil nuts into a food processor and blend to a crumb-like texture. Add the vanilla essence, dates and coconut oil and blend again until the mixture becomes sticky and easy to form into balls. Push the mixture into the base of the tin until it’s really compact, then put the tin in the fridge.
Pour the soaked cashews and remaining water, the yeast flakes, raw cacao powder, coconut oil and date syrup into a blender. Blend on high speed until you have a completely smooth, velvety texture.
Take the tin containing the base out of the fridge and pour in the chocolate filling. Make sure it's flat on the top by banging the tin on the worktop surface. Put in the freezer for 4-6 hours until set. To serve, carefully remove from the tin and decorate with berries.