Method

• Soak the dates and cashew in lukewarm water in separate bowls overnight or for a few hours. Rinse dates, pour out water, using a stick blender, blend until smooth. 
• Melt coconut oil, add all base ingredients to dates and mix. 
• Roll the mixture between two layers of baking paper and press into a 12x12 cm baking tin. Place in the fridge until the topping is ready.
• For the creamy apricot topping, use stick blender and blend apricots until smooth. Then add cashews, maple syrup and coconut oil. Blend until combined.
• Pour the topping over the base and smooth out.
• Place in the fridge for a few hours or overnight to set.
• Cut into slices and keep refrigerated.