Soak the cashews for 30 minutes to overnight in boiling water

For the crust, add the almonds, coconut flakes and Medjool dates to a high-speed blender or food processor and process until the ingredients hold together when you press them.

Add the mixture to your mould, and press down with your hands to create a flat base. Place in the freezer while you prepare the filling.

Place the cacao butter into a microwave-friendly dish and microwave for 20 seconds at a time until melted.

To the blender, add the soaked cashew, soy milk, lime juice and zest, maple syrup, and melted cacao butter. Process until perfectly smooth (3 to 5 minutes)

Pour the mixture to fill the remaining space in your mould leaving 2 mm empty at the top.

Stir in the fresh mint.

Place in the freezer for 4 hours until solid.

Remove from the freezer 30 minutes before eating. Garnish with fresh mint, lime slices or any of your favourite toppings!