Method

• 1.
  Grease and line the base and sides of a 12cm x 27cm x 6cm-deep loaf pan with baking paper, leaving some overhanging.

• 2.
  Place all the coconut base ingredients in a food processor and whiz to combine. Press into the base of the prepared pan, using the back of a spoon to smooth the surface. Chill until needed.
• 3.
  Wipe out food processor and add the cashews. Whiz for 2-3 minutes until a smooth paste forms.
• 4.
  Add coconut oil, maple syrup and vanilla, and whiz until well combined. Add three-quarters of the blueberries and whiz until well combined.
• 5.
  Pour mixture over the coconut base and smooth the surface, then press remaining berries into the top. Chill overnight.
• 6.
  Remove slice from fridge and slice into bars. Press violet petals, if using, into the tops of the slices to serve.