1Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil.
2Start with the base – in a food processor, mix all ingredients. Once it’s all combined, press the base in to the cake tin, making sure you press it out evenly, covering the entire base. Place in to the freezer.
3Now for the filling – drain and rinse the cashews and place them in to the food processor along with the coconut milk, blueberries, coconut oil, honey and vanilla extract. Mix until completely smooth, this will take around 5 minutes.
4Take the base out of the freezer and pour the filling on top of the base.
5Shake the tin to even out the top and place the cake in to the freezer for around 1 1/2 hours or until set.
6Take the cake out of the freezer and let sit for 10 minutes.
7Meanwhile, time for the toppings! In a saucepan, mix the cashew nuts with the coconut sugar and the coconut oil and heat them until caramelised. Transfer these on to a plate and allow to cool.
8Rub the outside of the cake tin with a hot cloth and release the spring form slowly.
9Top the cake with fresh blueberries, caramelised cashews and drizzle with dark chocolate!