Raw slices are great to make because they keep in the freezer for months and you can just take out slice as you need and defrost for half an hour before eating. You could also use other berries for the filling such as blueberries, raspberries or strawberries. This is from Donna Hay's Modern Baking (Fourth Estate, 2018).

Base:

1 c cashews

1 c desiccated coconut

1/4 c brown rice syrup

Filling:

1 c desiccated coconut

120 g fresh medjool dates (about 6-7)

1/3 c melted coconut oil

1 tsp vanilla extract or paste

1 1/2 c / 225 g pitted cherries (fresh, frozen or canned. I used a 425 g can, drained and let soak on paper towels. Keep the juice to make jellies or syrup.)

Topping:

100 g 70% dark chocolate (or make your own with 3/4 c melted cacao butter, 3/4 c cacao powder, 3 Tbsp maple syrup & pinch salt)

2 tsp oil

Line a 20 cm square tin with baking paper or cling film. In a food processor blitz the base ingredients until mixture comes together. Press evenly into the tin and put in the freezer while you make the filling.

Clean the bowl of your food processor and add the filling ingredients, except the cherries. Blitz until combined well. Then add the cherries and process until just combined. Spread cherry mixture evenly over the cashew base and return to the fridge or freezer.

Melt the chocolate and stir in oil. Pour over the slice and smooth out or make a squiggly pattern using a fork. Refrigerate for an hour until set.

Remove slice from the tin and, using a hot knife, cut into bars. Keep stored in the fridge or freezer.