Makes 4 portions
Ingredients
base:
130g digestive biscuits
60g dairy-free spread
topping:
90g raw cashews, soaked for 48 hours in the fridge
20-25ml lemon juice
2 tblsp liquid coconut oil
150ml full fat coconut milk
100g dairy-free dark chocolate, melted
2 tblsp soft brown sugar
Method
Crush the biscuits with the end of a rolling pin in a bowl, or place in a strong zip-lock bag and using the rolling pin to squash them. They should be fairly finely crumbed. Meanwhile heat the spread in the microwave or a small pan, until just melted. Stir together with the biscuits until well mixed, then press down into four small individual greased dishes. Put in the fridge.
