Choc berry coconut slice
1 Place the cashews in a heatproof bowl. Cover with boiling water and set aside for 1 hour to soak. Drain well. 2 Meanwhile, preheat oven to 180°C/160°C fan forced. Grease a 16 x 26cm (base measurement) slice pan and line the base and sides with baking paper. Process the Weet-bix in a food processor until fine crumbs form. Add the coconut oil and maple syrup and process to combine. Transfer the mixture to the prepared pan. Use a glass with a flat base to press firmly and evenly over base of pan. Bake for 7 minutes or until light golden. Remove from the oven and transfer to a wire rack to cool. 3 Blend the soaked cashews, berries, desiccated coconut, condensed coconut milk, extra coconut oil and 1 tbs chia seeds in a blender until smooth. 4 Pour the cashew mixture over the Weet-bix base. Use a crank-handled palette knife or the back of a metal spoon to smooth the surface. Place the slice in the freezer for 2 hours or until set. 5 Remove slice from the freezer 10 minutes before serving. Top with the Turkish Delight, raspberry, coconut flakes, pistachios and rose petals, if using. Sprinkle with remaining 2 tsp chia seeds. Drizzle with the melted dark chocolate. Cut into 15 pieces.