In a bowl, add your cashew nuts, pour boiling water over and soak for at least 4 hours, preferably overnight.

In a sealed bag, crush a pack and a half of the bourbon biscuits until they are in breadcrumby, small pieces.

Mix in the butter into the biscuits and press into the bottom of your loose bottomed tart tin. Put in the fridge.

In a food processor, add in your cashew nuts, maple syrup, melted chocolate, coconut oil and water, blitzing until your have a smooth batter.

Pour the batter onto the biscuit base, smooth out the top and add on any decorations. Chill in the fridge until set.