Lime & blackberry layer cake

This decadent dessert is packed full of natural goodies!

SERVES 12 Line a 15 x 25cm slice tin with baking paper. For the base, blitz 240g raw almonds in a food processor 5 secs. Keeping the motor running, add 10 medjool dates (pitted), one at a time. Once well combined and slightly sticky, press mixture into the base of the tin. Sprinkle with 1 tbsp crushed frozen raspberries and gently press into the base mixture. Place in freezer. For the lime layer, combine 1 large avocado (peeled, stone removed), 60ml freshly squeezed lime juice, 125ml melted coconut oil and 80ml maple syrup in a food processor on high until very smooth and creamy. Pour mixture on top of the base and spread evenly with a spatula. Return to the freezer for 2 hours to set. Once set, make the blackberry layer. Combine 210g cashew nuts (soaked 8 hours, drained and rinsed), 125ml melted coconut oil, 90g fresh blackberries, 80ml maple syrup, 60ml freshly squeezed lime juice, 1 tsp vanilla powder and 1 pinch quality mineral salt in a food processor on high speed until smooth and creamy. Spread mixture over the lime layer and sprinkle with ¼ cup dried edible flowers, 30g crushed pistachio nuts and extra berries. Return to the freezer for at least 4 hours to set. Remove slice from the freezer about 10-15 mins before slicing and serving.

Edited extract from Natural Harry: Delicious PlantBased Summer Recipes by Harriet Birrell (Hardie Grant, $34.99).