1. Soak the cashews in cold water overnight, so they are soft enough to blend. When you’re ready to bake, heat the oven to 180C/160C fan/gas 4. Line the base of an 18cm loose-bottomed square tin with baking parchment.
2. Blend the biscuits to a fine crumb in a food processor. Add the melted coconut oil, then briefly blitz again until combined. Press the crumb into the prepared tin and bake for 10 mins. Once cooked, set aside to cool.
3. In a clean blender, add the cashews, plant-based milk alternative, lemon juice and Dr. Oetker Vanilla Bean Paste. Blend on a slow speed until the mixture starts to form a thick paste. Scrape down the sides with a spatula, then blend again on high until completely smooth. Add a pinch of fine sea salt, the sugar and Dr. Oetker Fine Dark Cocoa Powder, then pulse the blender a couple of times to combine.
4. Melt the Dr. Oetker 72% Extra Dark Chocolate in a heatproof bowl set over simmering water, stirring regularly. Add to the cashew mixture in the blender and process until completely smooth. Pour over the biscuit base, then using the back of a spoon, smooth the top. Chill while you prepare the passion fruit jelly.
5. Add 50ml water to a medium bowl, then sprinkle over the Dr. Oetker Vege-Gel Sachet. In a small pan, heat the orange and passion fruit juice until it comes to a boil, then pour into the Vege-Gel mixture. Stir to combine, then transfer to a jug and allow to cool for 20 mins. Remove the torte from the fridge, then pour over the cooled jelly. Return to the fridge and leave to chill for 1hr or overnight. When ready to serve, carefully remove the torte from the tin, then using a sharp knife slice into 12 bars. The slices will keep in a chilled airtight container for three days.