• Add raw cashews to a bowl and cover with boiling water. Let rest for at least 1 hour, then drain thoroughly. Alternatively, you can let them soak in cold water overnight.

Prepare the Crust

• Preheat the oven to 350°F (175°C) and grease a standard non-stick cake pan with ½ teaspoon coconut oil.
• Add oats and almonds to a high speed blender and mix on high until fine meal is achieved.
• Remove the lid and add melted coconut oil. Mix on low until a loose dough is formed. The mixture should be easy to shape into a ball, and not crumbly. Add more oil if needed.
• Transfer the mixture to the cake pan and spread evenly. Use your fingers, or a flat-bottomed object such as a glass, to really press down firmly until the mixture is well packed.
• Bake for 10 to 15 minutes until golden brown.Be sure to check it regularly, since it can over-bake very quickly. Remove from the oven to cool slightly, then reduce the temperature of the oven to 325°F (160°C).

Prepare the Filling

• Once the cashews are soaked and drained, add them to a high speed blender with yogurt, agave syrup, coconut oil and vanilla extract.
• Blend on high until very creamy and smooth, scraping down sides as needed.
• Pour the filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
• Bake for 40 minutes, until the edges look slightly dry and the centre appears a bit jiggly.
• Turn the oven off and leave the cake inside with the door open until the oven cools down. Once cooled, cover the pan with foil and refrigerate for 5 to 6 hours.
• To serve, loosen the cake from the rim with a knife, remove the rim, then carefully lift it off the pan. Serve cool as is, or topped with fresh berries.