Preheat the oven to 190ºC, gas mark 5.
Mash the raspberries with a fork in a bowl and set aside.
Process the nuts in a food processor to form fine flour. Add the oats and process again to break them down. Place in a large bowl
Place the dates, vanilla and coconut butter in a food processor and blend to form a paste. Add to the dry ingredients and mix well with your hands to form a crumbly dough
Place half of the mixture into a greased and lined 20cm / 8inch square shallow baking tin. Press the mixture down well with a back of a metal spoon.
Spread the mashed raspberries over the oat base then top with the remaining oat mixture pressing down lightly.
Bake in the oven for 25-30 minutes until golden brown. Allow to cool then cut into slices
150g / 5oz cashew nuts
225g / 8oz Nairn’s gluten free porridge oats
125g /4 ½ oz dates, chopped
1tbsp vanilla extract
125g / 4 ½ oz coconut butter or butter melted
200g / 7oz raspberries