Put the cashews (soaked & drained), berries, coconut oil, lemon juice and coconut nectar or maple syrup into a blender and blend until smooth and creamy. Depending on your food processor/blender you may need to stop it a few times and scrape down the sides with a spatula. You may also need to add a tiny bit of water to help it blend.
Place some of the whole berries on top of the cake (so they sink in a little) and place it into the freezer to set for at least 3 Hours.
Once the cake is completely set, leave it on the bench for 5 - 10 Minutes and then carefully remove it from the spring-form cake tin.
This cake is best stored in the freezer and removed 5-10 minutes before serving.