Method

To make the base layer

1. Preheat oven to 180ºC.
2. Using a pestle and mortar grind the pecan nuts down to a fine powder.
   Add all of the base layer ingredients including the nut flour to the food processor/blender and blend until everything is soft and almost like a thick paste.
3. Add mini muffin cases into the 24 compartments of your mini muffin tin.
4. Take roughly a teaspoon of the mixture in your hand and roll into a little ball and add one to each of the muffin cases. Press firmly with your thumb to press each one down so that it creates a little base for your top layer.
5. Place into the oven and bake for 10 minutes (they really don’t take long at all).
6. Take out and leave to cool in the tin.

To make the top layer

1. Place the soaked cashews into a high speed blender along with 2 tablespoons of warm water and blend until they become soft and creamy. You may have to stop and start a few times to scrape down the inside. You can also add more water (a tablespoon at a time) until it becomes creamy.
2. Add your remaining top layer ingredients to the blender and purée until the berries are broken down.
3. Spoon about a teaspoon of the cream mixture on top of each little cookie and flatten the top with the back of the spoon.
   Refrigerate for 4-6hrs (if you can wait that long)