Crust:

1. Ensure granola is finely crushed in plastic bag.
2. Take dates and place in food processor.
3. Once dates create a spreadable consistency, place in medium mixing bowl.
4. Add granola and simply combine with hands.
5. Take 10-12inch springform pan and lightly spray bottom with non-stick.
6. Place date/granola mixture inside and gently spread evenly throughout the pan.
7. Place in freezer for 10 minutes to all it to harden.

Bottom Filling:

1. Place all cashews in blender and add, 4 Tablespoons lemon juice, 3/4 cup coconut milk, almond extract and the maple syrup.
2. Blend until until creamy and smooth.
3. Taste and add additional maple syrup, lemon or vanilla to taste.
4. Pour out 2/3 of the mixture into the cake pan and smooth out the top to ensure it is flat.
5. Place back into the freezer.

Middle Filling:

1. Add 1/4 cup coconut milk, 1 Tablespoon lemon juice and 1/2 cup fresh blueberries to the remaining cashew mixture and blend until smooth and creamy.
2. Remove cake from freezer again and pour remaining cashew mixture on top, spreading evenly on top.
3. Place back into freezer.

Top Layer:

1. In sauce pan, add 1 1/2 cup blackberries, 4 Tablespoons lemon juice, 2 Tablespoons chia seeds and the ginger.
2. Bring to simmer, smash the blackberried and let reduce about 10 minutes.
3. Remove from heat and let cool.
4. Once it is cool, take cake out of the freezer again and pour blackberry mixture on top; smoothing out to ensure it is flat.
5. Cover with foil and return to freezer, ensuring it sits flat.
6. Place the remaining blackberries in the freezer and remove and place on top of cake when you are ready to serve.
7. Cake should be served chilled and even slightly frozen.
8. Otherwise, it will stay in the fridge for 2-3 days or in the freezer for 1-2 weeks.