1. Soak cashews overnight.

Crust

1. Put the ingredients in the food processor.
2. Blend for 1 minute. You should have a dense sticky paste with small chunks.
3. Add parchment paper in the bottom of the silicon mold.
4. Press firmly the mixture in the bottom of the mold.
5. Freeze for 1 hour.

Filling

1. Put soaked cashews in food processor.
2. Process for 1 minute.
3. Open coconut milk can and mix in a bowl to get an homogenous mixture.
4. Add coconut milk to food processor and process for 3-5 minutes until having a smooth mixture.
5. Add maple syrup.
6. Divide the cashew coconut cream in 3.

For the lemon layer

1. Keep 1/3 of the cream in the food processor.
2. Add the lemon and lime juice.
3. Process for 2 minutes on high speed until having a smooth texture.
4. Add to a bowl and refrigerate for 1 hour.

For the strawberries and raspberries layer

1. Add 1/3 of the cream in the food processor.
2. Add the strawberries and raspberries.
3. Process for 2 minutes on high speed until having a smooth texture.
4. Add to a bowl and refrigerate for 1 hour.

For the blueberries layer

1. Add 1/3 of the cream in the food processor.
2. Add the blueberries.
3. Process for 2 minutes on high speed until having a smooth texture.
4. Add to a bowl and refrigerate for 1 hour.

Assemblage

1. After having all the mixture in the fridge, take our the mold with the crust out of the freezer.
2. Pour the bluberries layer first and freeze for 1 hour.
3. Then, pour the strawberries and raspberries layer and freeze for one hour.
4. Finally, add the lemon layer. (I had too much of the last layer compared to my mold size).
5. Freeze for 3 hours.
6. Decorate with nuts and fruits and keep in the refrigerator before eating.
7. Can be freeze again in individual Tupperware.
8. Enjoy