Place the pecans, dates, oats, salt and maple syrup in a food processor and process until it begins to clump together and form a sticky paste. Transfer the mixture onto the bottom of a spring-form cake tin and press firmly, making sure the base is mostly even. Place in fridge while you prepare the cashew cream.
In a 'Nutribullet' or food processor, place the soaked cashews, coconut cream maple syrup, vanilla extract, lemon juice and coconut yoghurt. Blend until completely smooth (1-2 minutes).
Split cashew cream in half. Pour first half on top of base. Place cake tin in freezer until layer is solid.
Blend or mix the blue spirulina powder into the other half of the cashew cream. Pour on top of the first layer. Place cake-tin back in freezer until solid.
To serve, remove from the freezer at least 20 minutes before serving. Decorate with coconut yoghurt, blueberries, coconut shreds (or other toppings such as strawberries/ raspberries).
