Step 1

Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft. Then drain the water and rinse the cashews.

Step 2

Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Set aside.

Step 3

Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender.

Step 4

Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries. I also added 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color.

Step 5

Pour 1/2 of the light cream onto the crust and put the pan in the freezer for about half an hour.

Step 6

Pour the purple cream on top and freeze again for half an hour.

Step 7

Finally, add the remaining light cream on top and decorate with some blueberries.

Step 8

Freeze again for at least 3 hours (or overnight).

Step 9

Let the cake thaw before you enjoy it.