1. Prepare 7" square cake tin with removable base.

2. Place shelled pistachios into a food processor or high speed blender and pulse few times until coarsely ground. Add desiccated coconut, cinnamon, cardamom and salt and pulse until incorporated. Scoop everything into a medium bowl and mix in puffed amaranth.

3. In a small bowl mix together pumpkin seed butter with maple syrup and now stir into the rest of the mixture to have a sticky texture. If you find the mix too dry add another 1tbsp each of pumpkin seed butter and maple syrup.

4. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.

5. In a double boiler gently melt coconut butter with coconut oil and set aside.

6. Rinse the soaked cashews under running water and place into blender. Add moringa powder, lime zest, juice, maple syrup, vanilla and almond milk and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.

7. Spoon onto the crust layer and smooth out the top.

8. Place into a freezer for few hours or overnight to set.

9. Once set carefully remove from the tin and with a sharp knife cut into 9 squares.

10. Dust with more moringa powder and crushed pistachios.

11. Store in a fridge or freezer.

12. Enjoy!

Recipes from Nirvana Cakery