Special thanks to An Opera Singer in the Kitchen for her original recipe.

Crust

1 cup dates
1 cup raw almonds

Soak dates and almonds in just enough water to cover them for 1-2 hours. Strain, saving 1 tablespoon of the liquid. Puree dates, almonds and liquid in a food processor. Spread out in the bottom of a well oiled spring form pan (I used my smallest one).

First Layer

2 cups blanched almonds
2 tsp almond extract
1/3 cup agave nectar
1/4 cup coconut oil

Soak almonds in enough water to cover them for 3-6 hours. Strain and puree in a food processor until it’s as fine as possible. Add other ingredients and mix well. Pour mixture on top of the crust. Put pan in the freezer for at least two hours.

Second Layer

3 cups blueberries
1/2 cup lemon juice
1/2 tsp ground cardamom
1/3 cup agave nectar
2 tsp stevia
4 Tbs cornstarch

Once the first layer is frozen, add all ingredients except cornstarch in a medium saucepan. Simmer until the berries pop. Carefully pour liquid through a sieve and strain. In a small bowl, add cornstarch. Spoon some of the blueberry liquid in the bowl and mix thoroughly so there are no lumps in the cornstarch. Slowly add mixture into the hot blueberries. Return to pot and simmer on low until liquid thickens. Allow to cool slightly (5-10 minutes) and spoon gently over the frozen almond layer. Allow cake to chill in the refrigerator for at least two hours before serving.