Place the coconut butter and rice malt syrup in a jug, and rest it over a bath of hot water to soften or liquefy.

Roughly blitz the whole almonds in the food processor, just a little – we want to have a few chunks in there.

Add all other dry ingredients, except the flower petals and goji berries, and pulse till combined.

Pour the coconut butter and rice malt syrup into the mixture, and add the vanilla paste, pulse again till combined.

Add the flower petals and goji berries at the end for one final quick pulse.

Transfer mixture to an 8 inch square cake tin lined with baking paper, use the back of a spoon to flatten the surface. Press slivered almonds over the top to decorate, and perhaps some extra orange zest.

Freeze to set, cut into 8 large bars to serve.