Base Layer

1. Blend the pecans, cashews & desiccated coconut in a food processor

2. Add the pitted prunes & ground almonds, and blend until you have an even consistency

3. Press the mixture into the tin using the back of a tablespoon, and place the tin in the fridge while you make the ‘cheesecake’ layer

Cheesecake Layer

1. Blend the soaked cashews in a food processor for a few minutes until you have a smooth texture – remember to stop every minute or so to scrape down the edges

2. Add 1 cup maple syrup & the coconut cream from 1 1/2 tins, and blend again until the mixture is combined

3. On a low heat, gently simmer the almond milk & butterfly pea tea flowers for 10 minutes. Take away from the heat and allow to cool for a few minutes, then squeeze the flowers to make sure you have got as much of the colour out as possible

4. Add the blue almond milk to the cashew mixture and blend again, then transfer the blue mixture to a bowl

For a mixed White & Blue Layer

1. Blend the remaining cashews, coconut cream & maple syrup, and once combined, transfer to another bowl.

2. Take the tin out of the fridge and spoon half the blue mixture onto the base layer.

3. Repeat with the white mix and top it off with the remaining blue.

4. Add extra flowers for decoration if you wish, and freeze for roughly 2 hours before serving.