Instructions

1. Line a 20cm x 20cm square tin with baking paper. Set aside.
2. For the base: Place the cashews, desiccated coconut, macadamias, maple and coconut oil into the bowl of a food processor and blitz for 2 minutes or until the mixture holds together. If a little dry – add an extra splash of coconut oil and blitz again. Press the mixture into the prepared tin to evenly cover the base. Place into the fridge.
3. For the strawberry layer: Place the dates, desiccated coconut, oil and vanilla into the bowl of a food processor and blitz for 2 minutes or until finely chopped. Add strawberries and blitz for another 2 minutes or until smooth and creamy. Retrieve the base from the fridge, spoon strawberry layer over base and smooth. Pop back into the fridge.
4. For the chocolate: Place dark chocolate into a small microwave safe bowl. Heat in the microwave (at medium-high) heat for 15 second intervals (stirring occasionally) until the chocolate is melted. Carefully pour the chocolate over the strawberry layer and evenly spread. Freeze overnight.
5. To serve: Remove from tin, peel back baking paper and allow the bars to thaw for 10 minutes. Using a sharp knife slice into 16 pieces. Enjoy X