Base

Process the nuts in a food processor until it begins to look crumbly but still slightly chunky. Add the goji berries and process for a further 20–30 seconds or until gojis begin to break down. Add remaining ingredients (except shredded coconut) and process until mix is just combined and has a crumbly texture. Pour into a bowl and hand mix in the shredded coconut. Press into a tin (25 x 30 x 3cm) lined with baking paper. Chill in the fridge while you make the topping.

Topping

Place a stainless steel bowl over boiling water in a saucepan, making sure the base of the bowl doesn’t touch the water. Add shaved cacao butter and turn off the heat once it begins to melt. Place aside to fully melt.

Blend the cashews into a ‘nut-butter’ texture or as close as you can get it. Add rest of the ingredients (except the cacao butter) and blend until smooth. Then add the melted cacao butter and blend until just combined. Be careful not to over process as it can separate!

Pour the smooth, creamy mixture onto the base and smooth out with a palette knife.

Refrigerate overnight, cut into squares and garnish with goji berries and shredded coconut.