Step 1In a large mixing bowl combine cereal mix, cranberries, coconut oil & coconut nectar. Poor ½ the mix into a small lined cake tin, press down evenly. Freeze.
Step 2Add cashews, coconut yoghurt, coconut cream, lemon juice & vanilla bean powder to a high speed blender. Blend until completely smooth.
Step 3Remove Buckinis layer from the freezer and poor over the yoghurt mixture. Sprinkle over the chopped strawberries. Lightly pressing down.
Step 4Poor over remaining Buckinis mix and place back in the freezer until completely set.
Step 5Remove from freezer & cut into squares. Store in the freezer.