1/2 cup raw almonds
1/2 cup raw cashews
1 cup rasberries
1 cup of blackberries
3 tbs honey
1 cup of maple syrup
2 tbs coconut flakes (optional)
Preheat oven to 350 degrees f.
In food processor, process almonds, cashews and maple syrup.
In an 8×8 baking sheet, using 3/4 of nut mixture, press it down firmly into one layer using fingers or rolling pin.
In a pot over medium heat, bring raspberries, blackberries, juice of one lemon and honey to a boil.
Place heat on low and simmer for 15 minutes, stirring frequently.
Mash all the fruit at the end and remove from heat. Let the jam cool for 5 minutes.
Place layer of jam onto layer of nuts.
Sprinkle the remaining nut mixture on the top, adding coconut flakes.
Bake for 25 minutes. Cool for 30 minutes.