Base

• Blend biscuits of choice in a food processor.

• Mix with melted butter or coconut oil.

• Line your cake tin

• Pour base mix into the in and press down firmly with a glass to compact

Mousse layer

• Cut your orange or green squash into quarters or smaller chunks.

• Remove seeds.

• Steam until really tender

• Melt 2–3 bars of dark chocolate (or chocolate of choice).

• Add to a blender with:

• the cooked squash

• 1–2 cans of coconut milk

• optional cacao powder (for extra richness)

• maple syrup

• sea salt

• tahini - more than you think you’ll need but taste! 

• Blend until smooth and creamy.

• Adjust to taste or swap out the tahini if you prefer a pure chocolate version.

• Pour over the biscuit base and smooth the top.

Topping

• In a saucepan, gently heat raspberries on a low heat until they reduce slightly.

• Pour the warm raspberry sauce over the mousse layer.

• Swirl if you like.

To finish

• Chill in the fridge for a few hours or overnight until set.

• Slice and enjoy.