Prepare 7" square cake tin with removable base.

Place Brazil nuts and desiccated coconut into a food processor and pulse few times until ground. Add pinch sea salt, mango and coconut oil and blend until the mixture comes together. It won't be as sticky as when made with dates but it should have wet texture so you can press it into crust.

Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.

Rinse the soaked cashews for the raspberry layer under running water and place into high-speed blender. Add raspberries, maple syrup, lime zest and juice and vanilla and blend until smooth. Add melted cacao butter and coconut oil 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 and place into a freezer for about an hour until set enough for mango layer.

Rinse the soaked cashews for the mango layer under running water and place into high-speed blender. Add mango flesh, maple syrup, almond milk, lime zest and juice and vanilla and blend until smooth. Add melted cacao butter and coconut oil and blend until incorporated.

Spoon the mixture onto the raspberry layer and smooth out the top. Gently press few edible flowers (petal part only) onto the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer overnight until completely 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.