1 cup shredded coconut
1 cup cranberries
1 cup cashews
3 tablespoons rice malt syrup
2 tablespoons cashew butter/spread
1 tablespoon coconut water
1. Process all ingredients until sticky.
2. Press into a tin (I used 20cm x 20cm square tin) and place in the freezer for an hour before slicing up and storing in the fridge.
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