Method

For the Base:

1. Combine the pepitas, almonds and the chopped dates in the bowl of a food processor. Process until the mixture is well ground.
2. Add the sunflower and sesame seeds, coconut, tahini, cacao nibs and cacao powder. Pulse and add the water, then grind until the base mixture is well combined.

For the White Chocolate Filling:

1. Melt the cacao butter in a small saucepan over a low flame. Put the vanilla bean and the seeds in the pan as the butter melts to soften the bean. Let it cool.
2. Combine the cashews, maple syrup and the lemon juice in the bowl of a food processor or Vita-mix blender. Pulse until the nuts are well ground.
3. Remove the piece of vanilla bean, making sure all the seeds are scraped off. Pour the melted butter and vanilla seeds into the chocolate mixture and process until smooth and creamy. Remove from the blender and set aside

For the Blueberry Filling:

1. Melt the cacao butter in a small saucepan over a low flame.
2. Combine the cashews and blueberries in the bowl of a food processor and pulse until the nuts are ground and the blueberries are well incorporated.
3. Add the maple syrup and lime juice, blending well.
4. Pour the melted cacao butter into the mixture and blend until smooth and creamy.

To assemble the Cake:

1. Press the base mixture into a 20cm (8 inch) tart pan, preferably one with a removable rim.
2. Pour the white chocolate filling over the base and spread it evenly over the surface, being careful not to blend it in to the base.
3. Freeze for 10 to 15 minutes or until set. When the white chocolate is set, spread the blueberry filling on top.
4. Freeze until the blueberry topping is set, and remove the rim of the tart pan, if you are using a spring form pan, before serving.