Kitchen Witch Tip: Before you start, measure all your ingredients and find your equipment to work with. That way you start with an organized mind and kitchen.

1. Take out your foodprocessor or blender and blend/mix all the ingredients to combine the fig and date base. 
2. Line your cake tin with cling film or baking paper and set aside.
3. Press the base into the bottom of the cake tin. Use the back of a spoon to press down. Put in the freezer. Meanwhile you can get on with your creamy cashew layer.
4. Drain your soaked cashews and rinse them once. Then add them to your foodprocessor and blend until quite creamy. 
5. While the cashews are blending up, add the coconut milk, Freya syrup, blackberries and vanilla extract. Keep the magical machine running until a beautifully silky and creamy mixture.
6. Zest the lemon. The fragrant oils will fill your nose up with their beautiful fragrance and oils and press the juice of half, catch the pith and seeds through your fingers. Mix gently with a spatula until combined.
7.  Slather the creamy layer onto the base and slide back into the freezer for two hours. In the mean time, lick out your bowl and spatula. Taste tests are so important!
8. Refrigerate overnight. Or freeze at least 6 hours.
9. Take out 15 minutes before serving to cut beautiful slices/bars, with a sharp knife.
10. Decorate with fresh and plump fig slices, Freya syrup and optional: edible flowers

Enjoy with your loved ones and share the magic!

Kitchen Witch note: you can freeze up these slices up to 3 months. Defrost whenever you crave these beauties and enjoy.