Put all the nuts and seeds in a food processor, and pulse for a second, just a couple of times to coarsely chop. You do not want to grind this mix too fine like flour. You want the wonderful crunchy texture and a combination of big pieces and little pieces.
You can mix in some sweetener and shredded coconut. But I don’t think it needs it.
Place all the ingredients in your blender and puree until smooth and creamy.
1 large double punnet of blueberries (2 small containers or 1 large)
1 large double punnet of raspberries (2 small containers or 1 large)
Start with a layer of berries in each glass. I like to alternate the layers in the different glasses. So if I start with raspberries on the bottom of one glass, I will use blueberries in the other. So when you top each glass with the other berry you will get the gorgeous contrast of color when you put them on the table.
Then place a layer of nut mix on the top. Spoon over a layer of cream. Add another layer of nut and seeds, and then top with the alternate berry.
This recipe makes about 2-4 glasses – depending on the size of the glasses and how generous you are with the cream.