Start by placing the cashews, oats, strawberries, coconut cream, coconut oil, desiccated coconut and salt into the food processor. Add 2 tablespoons of maple syrup and ½ cup of raspberries to the food processor (leave the remaining maple and raspberries for the icing).

Melt the cacao butter over a double boil and then add it to the food processor with the other ingredients. Give everything a good mix until a thick smooth mixture forms.

Line a baking tray with baking paper and with a heaped teaspoon of the mixture place a blob of mixture onto the tray to form little balls (don’t worry if they’re not perfectly shaped balls). Make about 20 balls, you should have some mixture remaining for the icing.

Place the tray in the freezer and freeze for thirty minutes.

Whilst it’s freezing make the chocolate by placing the cacao butter and coconut oil over a double boil. Once it’s completely melted, add in the cacao powder and maple syrup. Give it a good mix until it forms a running chocolaty mixture. Leave to one side to cool a little.

With the remaining strawberry mixture, add in the remaining raspberries and maple syrup and give it another good mix for about a minute in the food processor until it turns really smooth. Then scoop the mixture into a sandwich bag, sealing the top to remove all the air and make a tiny cut in one corner.

Once the strawberry truffles have frozen, take each one and mix it around in the bowl of melted chocolate using your fingers until it’s completely covered in chocolate. Place back on the baking tray, hold one end of the strawberry icing bag whilst drizzling it over the chocolate truffles and then sprinkle with desiccated coconut. Place back in the freezer for an hour to fully set.