Line the base of a 16 cm springform cake tin with baking paper.
Place roasted almonds and cashews in a food processor and process until they are finely ground. Add agave, coconut oil, and cacao powder. Process until the mixture sticks together. Adjust sweetness if needed.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.
Place it in the fridge.
Drain cashews and place them into a high-speed blender. Add coconut cream, agave, coconut oil, and lemon juice and process until the mixture is smooth and creamy. Adjust sweetness.
Gently stir in finely chopped dark chocolate and layer the filling on top of the crust.
Tip: Before adding finely chopped dark chocolate make sure the filling is not warm or chocolate will melt (it can be a bit warm after blending. If so, place the filling in the fridge for 10-15 minutes). Also, it's best if you put chocolate pieces in the freezer for half an hour before adding them to the filling to ensure that they won't melt.
Maqui berry and white chocolate layer
Melt white chocolate in a medium pot over low heat. Stir until smooth.
Drain cashews well and place them in a high-speed blender. Add coconut cream, coconut oil, agave, lemon juice, melted white chocolate, and maqui berry powder.
Process until the mixture is smooth and creamy. Adjust sweetness if necessary. If the mixture is too thick, add 3-4 tablespoons almond milk.
Pour the mixture on top of the first layer.
Place the cake in the freezer to set for at least 4-5 hours until firm.
Drizzle with melted chocolate and top with blueberries.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.