Prepare cashews by soaking for at least 3 hours, orovernight. Leave out on the counter in a cool dry place. Strain and rinse before using.

Prep a 9”x5” loaf pan with parchment paper.

To create crust layer, combine cashews, dates and almonds in a food processor, pulsing until ingredients break down and form a dough-like consistency. Transfer to the bottom of your pan and press down, to form an even crust.

Next, add soaked cashews, lemon juice, vanilla, maple syrup or dates, coconut milk and salt to a high speed blender. Blend until completely smooth, scraping down sides to make sure everything is blended evenly. Mixture should be smooth and pourable, like a pancake batter.

Pour half of the blended mixture over top of the crust layer. Tap the loaf pan on a hard surface to remove air bubbles, and flatten out the surface. Chill in freezer for at least 15 minutes.

With the remaining blended mixture, add berries of choice and blend again. You’ll get a beautiful berry colour and flavour. Pour this mixture over top of the first 2 layers, and swirl with a toothpick or knife if desired.

Freeze for about 3 hours, or until fully firm, ideally overnight. For best results, allow to thaw for about 5 minutes before slicing into squares.