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1
In a food processor add almonds, oats, dates, coconut oil, salt and cinnamon. Process until the ingredients become dough like in texture, stopping to scrape down the sides as needed, approx. 7-10 minutes.
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2
Transfer crust to a non stick cake pan with removable bottom. (I used a 12x7 inches rectangular cake pan. A smaller pan will work; yielding a higher cake). Press down on the crust to make an even layer throughout the bottom.
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3
In a blender add the ingredients of cashew cream cheese: soaked cashews (strained), coconut milk, maple syrup, lemon juice, vanilla extract, dried lavender and salt. Blend until smooth and creamy, approx. 5-7 minutes. Pour 1/2 the cashew cream filling over the crust, reserving the second half for the blueberry layer. Smooth until even. Gently bang the spring form pan against work surface a few times to release any bubbles. Place in freezer to freeze this layer until completely frozen, approx. 2 hours.
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4
Next add the blueberries, bit-by-bit, to remaining 1/2 of cashew cream cheese while blending. Continue adding blueberries until you've reached desired purple colour. (I used 1/4 cup frozen blueberries).
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5
Slice muscat grapes in half, remove the seeds, and decorate the top of the cake with grapes. Place in freezer to freeze until completely frozen, approx. 2 hours.
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6
When ready to serve, remove cake from the freezer and let thaw 20 minutes. Use a sharp knife to slice into 12 slices, for optimal taste let the individual slices sit for another 10-15 minutes before serving.
