Step 1

Soak cashews at least 3 hours or overnight, then drain, rinse with cold water, and set aside.

Step 2

Line the bottom of a 9" springform pan with parchment paper, trace the bottom and cut out, and insert in the pan.

Step 3

Add all of your crust ingredients into a food processor and blend until mixed into a fine crumb.  It should be crumbly but sticky if you press it together. Using your hands press this mix into the bottom of the pan, making sure to spread it evenly and flat around the sides.

Step 4

To make the first layer of filling, add the cashews, vanilla extract, 1/2 cup of coconut nectar, lemon juice, 1 tablespoon melted coconut oil, and 1/2 cup of the coconut cream into the blender. Blend on low and slowly increase. Continue blending until super smooth, you may need to scrape down the sides or push the mix into the blade a bit. Depending on your blender, this may take a while - just keep blending, scraping, mixing, and blending.

Step 5

Once smooth and creamy, scoop 2 1/2 cups of the filling onto the crust, spread evenly with the back of a spoon, then place in the freezer.

Step 6

To make the purple layer, add the blackberries, remaining 1 tablespoon each coconut oil and coconut nectar, 2 tablespoons coconut cream, and lavender essential oil into the blender with the rest of the cashew cream. Be careful with the lavender oil - you don't want too much!

Step 7

Blend well, increasing to high until everything is fully incorporated and no lumps of the berries remain.  Check to see if your first layer is somewhat firm to the touch, you may need to wait another 20 minutes or so, and then pour the lavender layer over top. Again, use a spoon to spread evenly. Place back in the freezer.

Step 8

Freeze whole cake for a few hours or overnight, then you can place it in the refrigerator a couple hours before serving, so it can soften before slicing.