Mont Blanc Trifle Pots

Place the cashews (150 g) in a large bowl, cover with boiling water, and soak for 4 hours or overnight. Start 240m timer

Drain and rinse the cashews. Add to a blender with water (3 tbsp), agave nectar (3 tbsp), and pink himalayan salt (1 pinch). Blend until smooth and creamy. Gradually add another water (3 tbsp), scraping down the sides. Once completely smooth, add the juiced (0.5 orange,) and orange extract (0.5 tsp). Blend again to combine thoroughly, then chill.

For the filling, add the cooked chestnuts (250 g), dates, stones removed (8 medjool), vanilla extract (1.5 tsp), pink himalayan salt (1 pinch), and water (100 ml) to a food processor. Blend until a thick paste forms. Add up to more water (100 ml), a little at a time, until the mixture is thick but not stiff. Chill until needed.

In the same food processor, combine the pistachios kernels (75 g), cacao nibs (50 g), desiccated coconut (50 g), and tbsp cacao powder (1 heaped). Pulse to break up the pieces. Add the dates, stones removed (4 medjool) and zest (1 orange). Pulse until a fine, sticky rubble forms. Divide this mixture among 6 individual trifle dishes and press down to create the base. Reserve nut base mixture (1 tbsp) for garnish.

Spoon the chestnut filling over the nut base and smooth the sides. Pour the cashew cream over the filling and smooth again. Garnish with figs, cut into wedges (2 fresh), pistachios kernels, chopped (1 tbsp), the reserved nut base mixture (1 tbsp), and a sprinkle of [orange zest]. Serve chilled.