Line a square 23cm cake or brownie tin with baking parchment. Preheat the oven to 175ºc.

Place the pecans in a blender or food processor and pulse until you have a coarse meal. Transfer to a medium bowl and add the ground almonds, sea salt, cocoa powder, and psyllium husk powder. Mix well to combine.

Add the melted coconut oil, water and vanilla extract then mix to combine until you have a dense chocolatey paste.

Press the base mixture into an even layer in the bottom of the square cake tin. Place in the oven to bake for 20 minutes. Remove and allow to cool fully before placing in the fridge to chill.

Halve the passionfruits and scoop out the seeds and pulp. Place in a nutmilk bag or wrap with a piece of fine muslin and squeeze out as much juice as you can into a small bowl. You'll need 120ml of passionfruit juice for this recipe.

In a measuring jug, whisk together the soy milk and caster sugar until the sugar has completely dissolved. In a medium saucepan place the cornflour and add the sweetened soy milk. Whisk well until smooth then place over a low heat.

Whisking constantly, heat until the mixture has thickened dramatically and resembles a paste. Turn off the heat and whisk vigorously until very smooth and glossy.

Little by little, while still whisking, add the passionfruit juice until it's all combined. While still warm and runny, pour or spoon the passionfruit curd over the base in the square cake tin and spread out flat with the back of a spoon. Once again, leave to cool before transferring to the fridge to chill.

Place the coconut milk in a medium saucepan and whisk in the icing sugar until completely dissolved. Place over a medium-low heat.

Whisking occasionally, heat the coconut milk until it's just about to boil but do not let it start to bubble. When the surface starts to steam, turn off the heat and immediately add the finely chopped dark chocolate. Do not mix or stir, just make sure all the chocolate is submerged, cover with a lid and leave for 20 minutes.

Remove the lid and whisk vigorously until a smooth, runny ganache comes together. Pour over the passionfruit curd and place on a flat counter at room temperature to set for one hour.

Once an hour has passed, sprinkle the top of the ganache with the cacao nibs and finely sprinkle with the cocoa powder. Leave again to set fully at room temperature for a further 3 hours minimum before slicing into 8 - 10 even rectangular slices.