• 1 cup Raw Cashews, coarsely chopped
• ¾ cup Coconut Chips
• ½ cup sunflower seeds
• ½ cup sesame seeds
• ¼ cup Coconut Nectar
• ¼ cup Coconut Oil
• 2 tablespoons Lucuma Powder
• 1 teaspoon Vanilla Powder
• 70grams Caramel Chocolate (if not caramel chocolate dark chocolate would be delish!)
• Seeds of ½ pomegranate

• Step 1 :Mix together all the dry ingredients. Melt the coconut oil and stir in the coconut nectar. Combine with the dry ingredients. Line a slice tin with baking paper (I used a tin that was 28cm x 18cm). Press mixture firmly into the tin and pop into the freezer for approximately 30 minutes.
• Step 2 :Whilst in the freezer, gently melt your chocolate in a small dish over hot water on the stove. Remove the slice from the freezer. Sprinkle the pomegranate over the slice then drizzle with the chocolate. Pop back into the freezer to set for another 10-15 minutes. Remove and slice.
• Step 3 :This slice is best stored in the freezer.