Blend the cashews in a high speed blender till they powder into a fine flour.

If your cacao butter and/or coconut butter are firm, set them in a glass jug and rest over a bath of hot water to liquefy.

Add all ingredients to a food processor, and whiz till the mixture is very smooth.

Pour into an 8 inch square cake tin lined with baking paper, and pop in the fridge or freezer to set.

Remove from the fridge or freezer while it is still a little bit soft, so that you can easily cut into equal sized squares.