For this recipe, you need to use soaked cashew nuts to make your dairy free yoghurt, its best to place them in a jar of fresh water and leave in the fridge overnight, but if you don’t have time you can also leave them in hot water for 30mins to one hour to soften them.
Heat your oven to 180 degrees. Begin by making your chocolate granola. Mix all of the dry ingredients in a mixing bowl, for this recipe I used a mix of nuts, but you can use whichever you prefer. Melt your coconut oil in a pan on low heat until completely liquid, add the maple syrup and cashew butter and stir continuously until fully incorporated. Pour this mixture into the bowl of dry ingredients and stir thoroughly to combine.
Line a baking tray with greaseproof paper and spread the granola mixture evenly on the tray. Bake in the oven for 20 minutes, then leave to cool before removing from the tray - this is really important if you remove the granola from the tray while it is hot it will break up and won’t form big crunchy clusters!
For your berry jam, for this I used strawberries but any berries will work if using strawberries chop them into small chunks. Add all of the ingredients to a small saucepan, bring to the boil and simmer for 15 minutes. You can do this while the granola is cooking.
Lastly, for the cashew cream, drain and rinse your soaked cashews. Add all of the ingredients to a blender and blitz until completely smooth, this should take a couple of minutes.
Now time to assemble your sundae! Begin with the cashew cream, then layer with jam and then granola, keep going until you reach the top!