Rinse the raspberries and cook them down in a small pan until soft and you have a thick fruit purée.
Soak the cashews briefly in hot water, drain and blend with the coconut oil and a pinch of salt into a cream that's as smooth as possible.
Stir the raspberry purée and maple syrup into the cashew cream until you have an even mixture you can shape.
Line a small tin or a board with greaseproof paper and spread the mixture on it into a flat square.
Put everything in the fridge until the mixture is firm and easy to cut.
Cut the raspberry and cashew chews into strips or small pieces and serve well chilled.
Good to know
These chews are soft, fruity and pleasantly nutty. They're a bit like confectionery from the fridge – just simpler and more honest.
Swaps
Cashews → blanched almonds (more vitamin E); maple syrup → date paste (more fibre); raspberries → strawberries (milder in flavour, also contain vitamin C)
Allergens
Contains tree nuts from the cashews. Because of the soft, sticky texture, only suitable for small children in small pieces; during pregnancy it's generally no concern with good kitchen hygiene.
