Ferrero Rocher raw cake (gluten free, dairy free, date free, vegan).

Ingredients for the base:

1 1/2 cup of oats (I use 1 cup of oat flour and 1/2 a cup of oats to get a lovely biscuity texture, but just use oats if you don't want to blitz them into flour)

3 tbps coconut oil

2 tbsp nut butter (peanut, hazelnut etc)

3 tbsp of any natural liquid sweetener (I used maple syrup)

1 tsp vanilla extract

2 tbsp cacao powder

Pinch of salt

Method:

Gently melt the coconut oil, cacao, nut butter, salt and sweetener in a pan over a low heat, stirring frequently. Remove from the heat add the oats and vanilla and give it a good mix.

Alternatively add all the base ingredients to food processor and blitz until combined.

Press firmly into a lined, loose bottom or spring form cake tin (I used a 9inch tin) until it is evenly distributed.

Pop into the freezer while you make the filling.

Raw cake ingredients:

1 1/2 cup cashew or macadamia nuts for a low fodmap option (soaked for at least 4 hours, preferably overnight)

1/3 cup of cacao butter

1 can of coconut milk (refrigerated- use the set part, not the liquid)

5 tbsp hazelnut butter

1/2 cup cacao powder

3-6 tbsp of natural sweetener (e.g pure maple syrup)

2 tsp vanilla extract

Method:

Start by melting the cacao butter in a bowl over a pan of simmering water or melt gently in a microwave then set aside to cool a little.

Drain and rinse the cashews or macadamia nuts, then add to a high speed blender or food processor. Blend until you get a beautifully smooth consistency, stopping and scraping down the sides as often as necessary. Add the cacao butter, 3 tbps of the sweetener, vanilla, cacao, hazelnut butter and coconut milk and blend again. Taste, adjust flavours and add more sweetener if required (about 3tbsp is sweet enough for me but add as much as you like.)

Pour over the base then leave to set in the fridge for a couple of hours.

Serve as is or decorate with anything you like. I used crushed toasted hazel nut and melted dark chocolate and piped little Christmas trees on greaseproof paper and popped into the fridge until set.

Or why not add some raw Ferrero Rocher truffles? Recipe here.