Put 150g oats, 50g cashew nuts and 50g desiccated coconut into the food processor and pulse until you have a fine powder.
Add 200g fresh raspberries and 1 tsp vanilla extract and continue pulsing until well combined.
Scrape everything out into a 20cm square cake tin lined with greaseproof paper. Freeze for an hour to allow to set.
Remove from the freezer, cut into squares or bars, or use a cookie cutter to cut into your favourite shapes. Store in an airtight container in the fridge for 2-3 days or in the freezer for longer.