• Line a 6” round pan with parchment paper.
• Add all crust ingredients to the food processor. Pulse until it creates a sticky powder.
• Evenly press the date and nut mixture into the bottom of the pan. Set aside.
• Combine all the remaining ingredients in the food processor or blender (if you want to create a layer effect like I did, don’t add the blueberries yet.)
• Blend the cashew mixture until smooth. If not layering, pour this mixture on top of the crust.
• Place in the freezer for at least 6 hours to set.
• Remove from freezer about 20 minutes before serving.

If creating a layered effect:

• Separate the cashew mixture into three different bowls - pouring a little bit more into one of the bowls (this will be for the blueberry layer)
• Add the biggest bowl of cashew mixture back to the blender or food pro.
• Add in the blueberries, blend until smooth, and pour on top of the crust.
• Wash out the food pro or blender and then add the next bowl of cashew mixture to the food pro along with the spirulina.
• Blend until smooth and pour on top of the blueberry layer.
• Pour the remaining white cashew mixture on top for the final layer.
• Place in the freezer for at least 6 hours to set.
• Remove from freezer about 20 minutes before serving.