Step 1

Place dates and bicarbonate of soda in a heatproof bowl. Cover with 200ml hot water. Set aside for 10 minutes, then mash with a fork.

Step 2

Preheat oven to 180°C/160°C fan-forced. Line a lightly greased 22cm square cake pan with baking paper, extending paper 2cm above edges on all sides.

Step 3

Place cashews, coconut, banana, date mixture and 2 tbs honey in a food processor. Blitz, scraping down the sides, until smooth. Transfer to a bowl. Add LSA, chia seeds, half of the berries and three-quarters of the oats. Fold to combine. Spoon mixture into prepared pan. Using a palette knife, smooth the top. Gently press remaining oats and berries into the top. Bake for 25 minutes or until the top is golden. Set aside to cool for 10 minutes, then chill until cold. Cut into squares. Serve drizzled with remaining honey.