Prepare 7" square cake tin with removable base.

Place almonds and sunflower seeds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cinnamon and salt and blend until the mixture comes together. Add maple syrup 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 for the blueberry layer under running water and place into high speed blender. Add blueberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut 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 and place into a freezer until set enough for lemon layer.

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

Spoon the mixture onto the blueberry 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 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.

Enjoy!