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Soak cashew nuts for some hours in water. If you use warm water they will get soft faster.
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For the base place all ingredients in a food processor and process until you have a slightly sticky consistency. Press into a rectangular baking form.
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For the top layer drain the cashew nuts and place into a food processor along with rice syrup, coconut milk, vanilla and creamed coconut. Process until it turns into a creamy consistency. Spread onto the base.
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Pulse the blackberries along with the coconut blossom syrup in a blender or food processor. It does not need to be all blended but rather with some bits and pieces left. Spread onto the cashew layer, take a spoon and marble it into the cashew layer.
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Freeze to set, then cut into bars and enjoy.
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Keeps well in the freezer.