How to Make
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Make the blackberry jam by heating the blackberries in a saucepan over a medium heat. Once they start to defrost mash them up with the back of a wooden spoon.
Once the mixture turns into a sauce like consistency, add in the maple syrup and chia seeds. Take off the heat and leave to cool. The chia seeds will absorb the liquid and become thick like a jam/jelly.
Mix all the base ingredients in a bowl and press into a square 8x8 cake tin covered with parchment paper. Chill in the freezer while you make the lemon filling.
Pour the coconut milk into a blender along with the cashews, lemon juice, lemon zest, maple syrup and a pinch of salt. Blend until smooth.
Pour into a pan and mix in the corn starch and agar agar. Cook on a medium heat whisking constantly until the mixture thickens.
Take the chilled base out and spread a thick layer of the blackberry chia jam.
Pour the lemon mixture on top, then leave for 10-15 minutes to cool. Transfer to the fridge and allow to set for a couple of hours. The mixture will thicken as it cools. Slice into 16 bars.