1 cup cashews
1/4 cup dates
3 TB coconut oil
1 cup rolled oats
2 TB nut butter
2 TB water
1/8 tsp. grated vanilla bean
1 cup coconut yogurt
1/4 cup maple syrup
1 cup fresh blueberries
Soak dates and cashews overnight in separate bowls covered with water
Melt the coconut oil in a dehydrator or very low heat on the stove
Drain and rinse the cashews. Drain and rinse the dates.
Put the oats, dates, 1 TB coconut oil, vanilla, nut butter, and water in a blender and blend briefly on high speed until sticky.
Line a loaf pan with parchment paper.
Pour in the dough, spread it well, and press firmly to the bottom with your hands. Freeze.
Put cashews, 2 TB coconut oil, coconut yogurt, and maple syrup in a blender and blend for about 30 seconds until creamy.
Stir half the blueberries into the cream and then pour into the loaf pan.
Smooth out and spread the remaining blueberries on top.
Freeze for at least 6 hours.
Allow to defrost for one hour before serving.