Start by making the base:
• Using a small amount of coconut oil, grease the bottom and sides of the flan dish.
• Drain and rinse the macadamia nuts and the dates (you can drink the date soak water if so inclined, my boyfriend loves it!). Put them, and the coconut, into the food processor and process until well combined. (You may need to stop the blades and scrape down the sides of the bowl a few times.) The mixture should now adhere together if you squeeze it between your fingertips.
• Press this mixture into the bottom of the flan dish, compacting well and levelling off.
• Put the dish into the fridge.
Make the filling:
• Drain and rinse the cashew nuts.
• Open the cardamom pods with a sharp knife and empty out the black seeds (discard the pods) and grind them with a pestle and mortar. (If you don’t have a pestle and mortar you can place them on a chopping board and crush them with the back of a spoon.)
• Put the cashew nuts, dried mango, cardamom powder and unsoaked dates into the food processor. Process until well-combined.
• Open the mango and remove the flesh from the skin and stone.
• Add the mango to the processor in several goes (depending on the softness of cashews/dates you may need a little more or a little less mango than I’ve indicated) until you have a mixture that is the consistency of traditional cake batter.
• Pour the mixture on top of the coconut/macadamia base and level off.
• Put the dish back into the fridge and leave it for as long as you can (this will allow time for the cashew to set).
• Open the passion fruits and scrape out their contents into a bowl. Add the psyllium and stir well. Put to one side for at least 30 minutes.
Before serving:
• Spoon the passion fruit/psyllium mix onto the top of the torte and spread out gently with the back of a spoon. If you don’t have psyllium, you can use the passion fruit like a sauce and spoon it over the top of the individual slices of the torte when you serve it.