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1
Place cashews (for the crust) into a large food processor and pulse until broken down and crumble. Add dates and pulse until combined and mixture begins to form a crumble dough.
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2
Press the crust firmly into the bottom of a parchment lined 8x8 inch pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the cream.
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3
Drain soaked cashews and place them, along with almond milk, honey, vanilla and a pinch of salt, into a large, high-powered blender. Blend until smooth and creamy, scraping down the sides as necessary. Transfer to a large liquid measuring cup. You should have 2 cups of cream.
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4
Place 1/2 cup of the cream into a small food processor (mine is 3 cups) along with the strawberries (see note). Blend until smooth and creamy.
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5
Scrape the cream over the crust and spread out evenly. Place into the refrigerator just until the top feels set, about 45 minutes to 1 hour.
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6
Spread 1 cup of the cashew cream on top of the strawberry layer and place back into the freezer until the top feels set, another 45 minutes to 1 hour.
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7
Finally, place remaining 1/2 cup of cashew cream into the small food processor with the blueberries (see note) and blend until smooth and creamy.
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8
Spread the final layer on top and freeze until completely firm and set, about 3 hours to overnight. Once frozen, remove from the pan, slice into squares and devour.
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9
Notes:
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10
1. I buy my cashews pre-roasted. If you can't find these, bake them in a 350u00b0F oven for 5-10 minutes until lightly golden brown. Do this for both the crust and the cream layers, and before you soak the cashews from the cream overnight.
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11
2. I tried to do this in the blender, but it was too small of a batch to get creamy.
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3. Do not make the fruit layers in advance as the pectin in the fruit causes the cashew to gel-ify if you do this. Make them just as you're ready to spread them.
