You will need:

200g / 7oz Dark chocolate

200g / 7oz White chocolate

250g / 8.82oz un salted butter

600ml / 1 pint double cream

6 extra tbsp double cream

180g / 6.4oz plain oat biscuit (digestive) 

80g / 1.4oz flaked almonds

30g / 1oz plain cashew nuts

4 tbsp clear honey

2 vanilla pods

1 tsp cinnamon

2 tsp mixed spice

4tsp coco powder

12 natural colour glazier cherries

Honey glazed Halloumi

Dairy free cheese cakes

Firstly place 40g of the flaked almonds along with the biscuits, cashew nuts, honey, cinnamon, and mixed spice in a flat blender and blend till a the mixture becomes a fine powder. Melt the butter and add  to the mix and blend till the fine powder come together.

Take a 18" round spring action or sliding bottom cake tin and line with grease proof paper, place the biscuit mixture on the bottom of the tin and push down. Bake in an oven for 10 minutes at 200c / 400f / gas marks 6. Once baked allow to cool completely.

Creamy mint chocolate delight

Vegan mint chocolate truffles

While the base is cooling whip 600ml / 1 pint of double cream. Place the crumbled white chocolate and 3 tbsp double cream in a bowl above a pot of simmering water. Once chocolate is melted, smooth and lump free allow to cool slightly and mix in half the whipped cream and the seed from the vanilla pods with a whip. Place half the mixture on top of the base and smooth out evenly, place in a freezer while you make the dark chocolate mix. Leave the white chocolate mix to one side for now.

To make the dark chocolate mix place the crumbled dark chocolate along with 3 tbsp double cream  in a bowl above a pot of simmering water. Once chocolate is melted, smooth and lump free allow to cool slightly and mix in half the whipped cream and the coco powder with a whip.

Take the chocolate covered base out the freezer and gently spread evenly the dark chocolate mix on top of the white chocolate mix, place back in the freezer for around 10 minutes. Next spread the final layer of white chocolate evenly over the top and place the glazier cherries around the edge.

Finally toast the rest of the flake almonds in a dry pan, allow to cool completely and sprinkle freely over the top of the chocolate. Place the whole thing in a fridge for at lest 5 hours.

Carefully take out the cake tin, slice and serve. Pure chocolaty creamy indulgence.