Step 1

Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain, then rinse under cold running water; drain well. Reserve cashews for coffee cream and vanilla cream.

Step 2

Lightly grease a 20cm x 30cm (8in x 12in) slice pan; line base and long sides with baking paper, extending the paper 5cm (2in) over sides.

Step 3

To make 'sponge', blend desiccated coconut until finely ground; transfer to a large bowl. Stir in nut meals and psyllium husks. Whisk coconut milk, nectar and vanilla in a small bowl. Add to dry ingredients; mix until well combined. Press sponge mixture evenly over base of pan. Refrigerate for 30 minutes to firm up slightly.

Step 4

Meanwhile, whisk coffee and maple syrup in a small bowl until combined.

Step 5

Make coffee cream: Blend half the cashews with all ingredients until as smooth as possible.

Step 6

Cut 12 x 6cm (2½in) rounds from sponge. Reserve and refrigerate six rounds. Dip remaining six sponge pieces, one at a time, into coffee syrup and lightly press into the base of six 1-cup (250ml) glasses or jars; don't worry if the sponge breaks up.

Step 7

Pour half the coffee cream over sponge bases; dust with sifted cacao powder. Freeze for 15 minutes to firm up slightly.

Step 8

Make vanilla cream: Blend remaining cashews with all ingredients until as smooth as possible.

Step 9

Pour half the vanilla cream over coffee cream layer; dust with sifted cacao powder. Freeze for 10 minutes to firm up slightly.

Step 10

Repeat layering with reserved sponge rounds dipped in coffee syrup, coffee cream, sifted cacao powder, vanilla cream and sifted cacao powder, freezing between the coffee cream and vanilla cream layers. Cover; refrigerate for 6 hours or until firm.

Step 11

Dust with extra sifted cacao powder before serving.