Start with the crust. Blitz together the vegan biscuits and coconut, then add in the coconut oil and vanilla and mix together well. Press into the bottom of a lined springform cake tin and refrigerate. To make the filling, whip the vegan cream to stiff peaks and put aside. Place only 150g of the blueberries in a liquidizer along with the lemon zest and juice and the maple syrup or honey and blitz together well. Drain the soaked cashew nuts and add them to the liquidizer along with the coconut oil. Finally, carefully whisk in the whipped cream, making sure not to over mix. Spoon the filling over the prepared base, even out and chill for at least 2 hours to set. To serve, decorate the top with the remaining blueberries, blackberries and edible flowers.