Start by soaking your dates in boiling water for 5 minutes. Drain them before adding to a blender with the rest of the crust ingredients. Blend until you have a crumbly mixture that sticks together when you pinch it.
Add the mix to a mini springform cake pan (5cm high x 10cm in diameter). Use the back of a spoon or the bottom of a glass to press the mixture down until flat, and leave in the freezer to set while you make the filling.
For the filling, boil your cashews for 5 minutes. Drain your cashews and add to the blender along with the rest of your ingredients. Blend until smooth.
Pour mixture into your cake tin and put back in the freezer to set. Leave for at least 8 hours or overnight. Remove from the tin and leave to thaw for at least an hour in room temperature before serving up.
While thawing your cake, you can prepare your decorations: slice up a lime into thin slices and cook in a pan in a mixture of sugar and water (be careful not to burn yourself!) and leave to cool in the fridge or freezer for a little while.
Once thawed, add your blueberries, candied lime slices and coconut flakes on top of your cake and serve!