Line a 20x20 cake tin with baking paper.
In a food processor, add the almonds and cashews. Process until a rough meal is achieved.
Add the dates and vanilla and process again until a sticky mixture is achieved. Press evenly into the tin. Set aside.
To make the first filling layer drain and rinse the cashews well. Add the cashews to a high powered blender along with the Califia Unsweetened Almond Milk, lemon juice, melted coconut oil, and rice malt syrup. Blend until completely smooth.
Pour only half of this mixture onto the base, place into the freezer to firm up while you make the blueberry layer.
To the first layer filling in the blender, add the blueberries, rice malt syrup and coconut oil. Blend until completely smooth.
Pour this gently onto the first layer. Tap the tin onto the benchtop to help release air bubbles and even out the top.
Place in the freezer until firm, around 2 hours. Slice when still firm but softened enough to slice through. Store in freezer.