Method

1. Line a slice tin with baking powder.
2. Place cashews in a bowl, cover with water and leave to soak and soften.
3. Place oats in a blender or food processor and blitz for approximately 20 seconds, or until a flour texture forms. Add almond meal, honey, vanilla and 4 tbs of the olive oil. Blitz for a further 10-20 seconds or until roughly combined.
4. Scoop mixture out and press into the base of the lined slice tin. Place in the freezer for 10 minutes.
5. Meanwhile, drain water from the cashews and place in the blender or food processor. Add 1/2 cup of water and blend on high for a few minutes until smooth and creamy, stopping to mix with a spoon if needed.
6. Scoop the cashew cream out of the blender/food processor and place into a small saucepan with the chocolate and remaining olive oil. Heat over low heat until melted, stirring continuously.
7. Set aside 3 tbs of pistachios and add the remaining pistachios into the melted chocolate mix. Stir through and set aside.
8. Remove base from the freezer and top with chocolate pistachio mix. Top with Easter eggs and remaining pistachios, then place in the refrigerator overnight.
9. Slice into 16 squares. Serve and enjoy.