Line an 9x9 inch pan with parchment paper, leaving a bit folding over to make it easier to remove after.
Place the raw cashews into a large food processor and pulse until broken down and crumble.
Add in the chopped dates and water and pulse until combined and the mixture begins to form a crumbly dough.
Press the crust firmly into the bottom of the prepared pan. Place the pan into the freezer while you make the cream.
To make the layers:
Drain the soaked cashews and place them with the almond milk, honey, vanilla and a pinch of salt, into your food processor.
Blend until smooth and creamy. Transfer to a large liquid measuring cup.
If you want layers, nows the time to divide the mixture in half, one half without blueberries blended in, one with. Then pick the type of layers you want: solid separate layers means smoothing the first layer in, freezing for 30 minutes, before layering the second layer. For swirly layers, place both mixtures in and using handle of the spatula and swirl the two layers. And for non-perfect layers, pour your first layer in and smooth it out and then your second layer on top.
Freeze for 3 hours to overnight. Keep frozen until serving - you can precut them after your first freeze and leave them in the freezer until it's ready to be served.
Notes
Prep time does not include the soaking of the cashews overnight and freezing the bars.