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Prepare 8" round cake tin with removable base.
Place almonds into a food processor and pulse few times until coarsely ground. Add desiccated coconut, cinnamon, salt, pitted dates and tahini and blend until the mixture comes together. Finally blend in the puffed amaranth just until incorporated.
Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
In a double boiler gently melt coconut butter with coconut oil and set aside.
Rinse the soaked cashews under running water and place into blender. Add blueberries, lemon zest, juice, maple syrup, vanilla and almond milk and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
Measure ½ cup (120 ml) of the mix for piping on top. Blend in another 1 tablespoon of melted coconut oil and place into fridge to set. (if you don't want to do any piping on top just use the whole mix for the cake)
Spoon the rest of the mixture onto the crust layer and smooth out the top.
Place into a freezer for few hours or overnight to set.
Once set carefully remove from the tin and place onto a serving dish.
Spoon the leftover mix into a piping bag with large round nozzle and decorate the cake.
Leave to thaw before serving.
Store in a fridge or freezer.