Put cashews, agave syrup, vanilla paste and a pinch of salt into a food processor or high speed blender. While blending, slowly pour in water until you reach a smooth and creamy consistency - a similar thickness to hummus. Add ground ginger to taste and blend to combine.

Set aside until needed.

Mix 3 tbsp of ground flaxseed with 6 tbsp of water and set aside for about 15 minutes. It will become thick and gel-like. This mixture is the equivalent of three 'flax eggs' and will act as an egg replacer in the brownie batter.

Preheat oven to 200C (390F) and grease and line a rectangular baking dish.

Mix dry ingredients in a large mixing bowl: oat flour, ground almonds, cocoa, baking powder and salt.

Add wet ingredients: milk, agave syrup, coconut oil, dissolved coffee and vanilla paste.

Beat until the mixture is smooth and well combined. If it seems too thick, add 1-2 tbsp more milk.

Pour batter into the pre-prepared baking dish.

Spoon large dollops of cashew cream onto the brownie batter, then use a butter knife to swirl it through. There's no right way to do this, just make it look pretty and don't overdo it - you want large pockets of cashew cream to remain.

Arrange slices of pear evenly over the top of the brownie and push in to the batter a little.

Bake for approximately 15 minutes. Once done, the brownie will pull away from the sides of the pan a little and look 'cooked', but a skewer will not come out clean. You want the middle to still be a bit fudgey.

Allow brownie to cool in the tin completely before removing, slicing and storing in the refrigerator.

Best served at room temperature.