For The Crust For The Cake For The Topping

For The Crust

1. Put the rolled oats and pecans in a food processor and process until it resembles fine crumbs. Pour the date paste into a separate bowl and add the crumb mixture and salt. Mix until you obtain moist crumbs that hold well together.
2. Press the crumb mixture evenly in bottom of pan with clean hands and bake in pre-heated oven for 8 minutes. Let the crust cool completely. When cool, store in the fridge for later.

For The Cake

1. When cashews have soaked, strain the water and rinse them through a sieve. Put all cake ingredients in a high-speed blender and blend until completely smooth and creamy. Pour in a bowl or container, cover and chill in fridge

For The Topping

1. Add the blackberries, whole or chopped, in a big bowl. Squeeze a little lemon juice and mix this with the fruit. Allow the fruit to make its own fruit juice. If you can’t obtain any juice, mash 1-2 tablespoon of blackberries in a small bowl and add to the fruit.
2. To the fruit add the agar-agar powder and mix. Add some granulated sugar if your fruit is too tart. Chill in fridge for 30 minutes. The fruit will slightly gel.

For Assembly

1. To assemble, spread the cashew cream mixture on top of the crust.
2. Next, spread the chilled fruit evenly on top of the cream mixture using a slotted spoon.
3. Cover with foil and store in freezer for minimum 8 hours or preferably overnight.

For Serving

1. Take out one hour, or more, before serving. It should be eaten semi-frozen.