Blend base ingredients in a food processor till it forms a ball (but you don't want the nuts to be chopped too much or they get oily!)

Press into 4 small cake rings and place in the fridge whilst you prepare your filling and compote.

Raspberry Compote: Place in a pot, and simmer till it forms a jam like consistency. Cool before using You can adjust the sugar to taste.

For Filling: In a blender or food processor, process cashews, maple syrup, almond milk, dates, coconut oil, vanilla, salt and cocoa powder until very smooth. This may take a while! Once blended, proceed to assemble.

Assemble: On the pre made bases, spoon 1 tsp of raspberry compote. Fill with chocolate cream mixture and then top off with more compote.

You need to freeze this for a couple of hours before you can unmold them. Once unmolded, let thaw for 10 minutes before eating.