• Soak cashews overnight in warm but not hot water. In the morning, drain, rinse with cold water, and set aside.
• Line the bottom of a springform pan with baking paper, trace the bottom and cut out, and insert in the pan.
• Mix your crust ingredients in a bowl until well combined - 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.
• Bake for 20 minutes at 180C or until golden brown.

To make the Cashew Cream Cheese Layers

• Keep in mind we will be dividing the mixture we are about to make into two layers. To make the first layer of filling, add all cashews, vanilla, coconut water, lemon juice, coconut oil, and 1/2 cup of the coconut cream into a food processor.
• Blend on low and slowly increase. Continue blending until very smooth, depending on your blender, this may take a while, scrape the sides if you need to.
• Once smooth, scoop half of the mixture onto the crust, spread evenly and freeze for 30 minutes.
• After 30 minutes, make the blueberry layer by adding the blueberries into the blender with the rest of the cashew cream. Blend well, until everything is fully incorporated and no lumps remain. Pour the blueberry layer over the white layer and spread evenly. Place back in the freezer.
• Freeze whole cake for two hours and cake will be set. Remove from the freezer for 30 minutes before eating. Top with additional berries and coconut chips.