2½ cup raw cashews, soaked in water for at least 4 hours
¾ cup maple syrup
½ cup almond milk
2 tbsp coconut oil
2 tsp vanilla extract
1 pint of California Giant Blueberries
For the crust:
Grind all the crust ingredients in a food processor until you get a sticky paste.
Between two sheets of parchment paper, knead the paste into the shape of your springform pan. Then take the bottom of your springform pan and trace around it with a knife, and cut the paste into the exact size of your pan (I then simply slid the crust onto the bottom of the springform pan).
Place the pan in the freezer while you prepare the filling.
For the filling:
Blend all the filling ingredients in a high speed blender.
Take the cake pan out of the freezer and add the filling. Then pour the one pint of blueberries on top. Place back in the freezer for at least four hours.
Remove just before serving. I prefer to serve it right out of the freezer, but you can let it sit out for at least one hour.