For the crust:
For the filling:
For the topping:
Cover a 10-inch baking pan with a baking sheet.
In a food processor, blend the ingredients for the crust until obtaining a wet sandy mixture. Pour the mixture into the baking pan and press with your hands until covering it completely.
Melt the cocoa butter in a bain-marie and set aside.
Blend the cashews until obtaining a paste. Add the melted butter with the rest of the ingredients for the filling and blend until obtaining a lump-free heavy cream.
Transfer the mixture to the baking pan and allow to cool for at least 5 hours.
Unmold and cover with blackberries and candied almonds. Melt the chocolate in a bain-marie to decorate with lines of chocolate.