Prepare 7" square cake tin with removable base.

Place Brazil nuts and pumpkin seeds into a food processor and pulse few times until ground. Add hemp seeds, cacao, salt and pitted dates 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 and almond milk and blend until smooth. Add cacao and melted cacao butter and blend until incorporated.

Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until set enough for the next layer. It should be set enough by the time you finish blending the mint layer.

Rinse the soaked cashews under running water and place into high speed blender. Add maple syrup, mint, lemon juice, peppermint oil and almond milk and blend until smooth. Add melted cacao butter or coconut oil and blend until incorporated.

Spoon the mixture onto the chocolate layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer for few hours or overnight 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.