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Prepare 7" square cake tin with removable base.
Place Brazil nuts and almonds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cacao, cardamom and salt and blend until the mixture comes together. Add coconut oil and blend again. You should have a sticky mix when pressed together.
Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
Rinse the soaked cashews under running water and place into high speed blender. Add maple syrup, almond milk, vanilla, rose water and blend until smooth. Add extra almond milk if needed. Add cacao, cardamom, melted cacao butter and coconut oil and blend until incorporated. I kept the mixture quite thick so it holds well at room temperature.
Spoon the mixture onto the crust layer and smooth out the top. Sprinkle with some rose petals. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until set.
Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
Leave to thaw before serving.
Store in a fridge or freezer.