Blueberry Fields Forever Cake with Coconut & Chocolate Avocado Layers

Blueberry Coconut Layer

1 Cup raw cashews

2 Cups coconut cream

2 Tbsp. preferred liquid sweetener

1 Tsp. vanilla extract

4 Cups blueberries

Chocolate Avocado Layer

2 avocados

2 Tbsp. cacao powder

2 Tbsp. preferred liquid sweetener

1/3 almond milk, as needed

Coconut Cream

2/3 Cup fresh young coconut meat

½ Cup coconut water

¼  Cup raw cashews

2 Tbsp. agave

1 Tsp. freshly squeezed lemon juice

½ Cup melted coconut oil

Blend all the ingredients until smooth, thick and creamy; you may have to chill to make it thicker

Blueberry Coconut Layer: Blend all the ingredients except the blueberries until smooth. In a tall springform or adjustable pan, pour in half the mixture, as well as 2 cups of the blueberries. Mix together gently so the blueberries are evenly distributed and you get a cool blue and white swirl effect. Freeze until solid.

Chocolate Layer: Blend all the ingredients until smooth and thick, adding almond milk, as needed. Spread this evenly over your bottom blueberry coconut layer of the cake.

Freeze until solid, and then pour on the rest of your coconut cream mixture, as well as the remaining 2 cups of blueberries. Mix in the berries evenly, then freeze until solid.