All natural peanut butter, shredded coconut, berries (fresh or frozen), Key lime juice, raw chocolate, cacao powder
Blueberries, strawberries and raspberries
Make Crust: In a food processor, blend dates and walnuts. Firmly press mixture into the bottom of a 9-inch round cake tin. Cover and freeze until ready to use.
Make Filling: Drain cashews and rinse with cool water; pat dry. Add to a food processor, along with remaining filling ingredients (not including mix-ins). Pulse until smooth. Stir in any mix-ins with a flexible spatula.
Remove crust from freezer. Pour filling on top and spread evenly. Cover with foil and freeze overnight.
One hour before serving, transfer cake to refrigerator. Sprinkle berries on top and serve. (Store leftovers covered in freezer for up to two weeks.)