Preheat the oven to 150 oC

Crush the digestives into fine crumbs then stir in the melted dairy free spread

Line a 6″ by 6″ cake tine with tin foil
Press the crumbs firmly into the base of the cake tin

Bake for 10 minutes

Place the cashew nuts, coconut cream, cornflour, lime juice, lime zest and maple syrup into a blender and blitz until smooth
Pour over the crumb base and bake in the oven for 20 minutes

Remove from the oven and allow to cool
Refrigerate for 4 hours then cut into 9 bars

I decorated mine with lime slices, some icing sugar and a sprinkle of extra lime zest