Soaked cashews blend with coconut milk, agave, and vanilla bean into a silky cream layered into molds and frozen firm, met by a blueberry layer and a finish of blackberries and fresh mint.
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For vanilla layer: In a high-speed blender, combine soaked cashews, coconut milk, agave syrup, coconut oil, vanilla extract, lemon juice, scraped vanilla bean and sea salt.
Blend on high for a few minutes until mixture is completely smooth.
Transfer filling into rectangular 6 x 4-inch silicone molds, filling them halfway up (approximately 1 cup per mold) and place in the freezer.
For blueberry layer: Add frozen blueberries, coconut milk and agave syrup into a small saucepan.
Bring mixture to a over high heat. Reduce for 10 to 15 minutes , stirring frequently, until mixture is reduced to 1 1/2 cups. Cool over ice bath.
Pour cooled mixture into high-speed blender. Add soaked cashews, coconut oil, lemon juice, and salt.
Blend on high for a few minutes until the mixture is completely smooth.
Gently spoon mixture on top of vanilla layer already setting in silicone molds.
Freeze for one hour, or until firm.
To serve: Let terrines sit for 5 to 10 minutes at room temperature before serving.
Place terrines on a serving plate. Top with cut blackberries and mint.
Store any leftover terrines in the freezer.
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