Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

Begin making your brownie layer by adding the cashew butter, maple syrup, cashew milk and coconut sugar to a large mixing bowl and stir until well combined.

Add the cacao powder, ground almonds and buckwheat flour. Fold the mixture making sure that all ingredients are well mixed.

Pour the brownie mixture into a lined tray (24.5 cm x 17 cm) and place in the oven for 18 minutes until cooked through but still slightly gooey in the centre.

Remove the brownie from the oven and leave in the tray to cool.

Begin making the middle coconut layer. Add the desiccated coconut and coconut flour to a large mixing bowl and stir until there are no clumps.

Next, add the maple syrup and melted coconut oil to the large bowl and mix well.

Once the brownie has cooled, spoon the coconut mixture on top of the brownie. Spread the mixture evenly over the brownie patting it down to ensure it is well compressed. Place in the fridge to set for an hour and begin making the third and final layer.

Measure out the ingredients for the blackberry and raspberry top layer, adding these to a food processor and blend until the mixture is well combined and a reasonably smooth consistency.

Once the middle layer is firm, spread the top blackberry mixture evenly over the middle layer. Place in the fridge for at least another hour to set.

Take the Coconut and Blackberry brownie out of the tray and cut into slices. Enjoy straight from the fridge or leave to cool for 10 minutes before tucking in.

Store in an airtight container in the fridge for 5 days.