WHITE CHOCOLATE BARS WITH BLUEBERRIES AND DATES Makes 12

Best served with a warming drink, a single bar is a veritable feast.

10 medjoul dates, pitted 150g salted almonds 50g grated coconut 100g cashew nuts, soaked in warm water for half an hour 70g coconut oil, melted 2 tbsp maple syrup 1 tbsp lemon juice

50g cherries, pitted

50g blueberries

300g white chocolate 50g pistachio nuts

Line a 20x20cm baking pan with parchment paper. Then, using a food processor, chop the dates, almonds and grated coconut into a coarse, sticky mass. Press the mixture into the pan, smoothing with the convex side of a spoon.

Rinse and drain the cashew nuts. Using a food processor, mix the cashew nuts, coconut oil, maple syrup, lemon juice and the cherries into a creamy, smooth mixture. Carefully fold in the blueberries. Distribute the mixture over the base.

Put the pan in the fridge and leave to set for at least 2 hours.

Chop the white chocolate into small pieces. Melt the chocolate in a heatproof bowl over a pan of simmering water. Pour onto the bar mixture and garnish with the pistachio nuts. Allow to cool, then return the pan to the fridge for another 2 hours. Cut into 12 bars to serve.