Approx 200g of cashews (about 1.5 cups), soaked in water for 30 minutes to soften
1 cup coconut cream
1/3 cup coconut oil
1/3 cup rice malt syrup (could use honey or maple syrup if you like)
1 tsp vanilla extract
To make the base, blitz all ingredients in food processor until mixture resembles fine “crumbs”. Line a square tray with baking paper, pour base mixture into prepared tray and press firmly down to form an even layer.
Drain the soaked cashews then blitz all filling ingredients in food processor until smooth and creamy. Pour over base mixture and place in freezer overnight to set.
Once set remove slice from tray, cut into squares and decorate however you like. Raspberries and cacao work well as a topping, as coconut, chocolate and raspberries are a classic combo. Folding through some berries into the filling mixture or adding lemon or lime zest before allowing to set are also delicious variations.