Step 1

Add the coconut oil to the chocolate and the coffee in a bowl and melt over a double boiler until very smooth.

Step 2

In a blender, blitz the drained cashews with the almond milk, coconut milk, maple syrup and vanilla until very smooth.

Step 3

Pour out half of the custard into a large measuring cup or bowl and mix the remaining half well with the melted chocolate.

Step 4

Divide the chocolate mixture among six very small ramekins. Top off with the vanilla mixture.

Step 5

Using the back of a spoon or a popsicle stick, stir until you get a swirly look.

Step 6

Place the ramekins on a tray or on a flat surface and refrigerate for at least four hours before serving.

Step 7

Dust on some cocoa powder, if desired, before serving.