Add the cashews and coconut flakes to a food processor, and pulse till well crumbled.

Add the cacao, salt and coconut oil and pulse again.

Add the dates, one at a time, while the motor is still running. If they are particularly dry, soak them first in a little water before you use them. Keep the motor going till a nice dough has formed.

Transfer the dough to an 8 inch square cake tin, lined with baking paper, and flatten the surface with the back of a spoon.

If your coconut oil or butter is firm, place them in a glass jug and stand them over a bowl of hot water to soften to a liquid.

Add the coconut milk, coconut oil, coconut butter, maple syrup, vanilla and psyllium husks to a blender and whiz to combine.

Drain the cashews, then add them to the blender. Blend till creamy.

Remove half of this mixture and set aside – this will be your white, cherry layer.

Add the cacao powder and espresso to the blender and blend till smooth – this is now your chocolate/espresso layer.

Spread this perfectly over the base you prepared. Set in the freezer.

Pop the white layer back into the (clean) blender with the lemon juice and give it a quick blitz.

Once the chocolate espresso layer has set, remove from the freezer and scatter cherries over the top. Pour the white layer over and smooth out the surface. Place in the freezer to set.

Cut into equal sized rectangles to serve. Dust with cacao powder and dark chocolate shavings, and skewer flowers into the top for decoration.