Crumble up the vegan graham crackers – either in a food processor or by placing in a plastic bag and smashing them with a rolling pin or similar.

Then place the crumbled graham crackers in a bowl and mix with the coconut oil, brown sugar and cardamom.

Pour mixture into an 8-inch baking tray and, using your hands, smush the mixture down well to line the entire bottom. Then, set aside in the fridge.

Add the raw cashews into a pan with the water. Make sure the water covers the cashews.

Squeeze the juice from half the lemon into pan.

Place pan on stove over a medium flame and bring to a boil. Then, cover and turn the stove off. Keep covered for 30 minutes. Then drain well and place cashews into a blender.

To the blender, add in the Sprouts Coconut Milk and all the unsweetened Sprouts Coconut Cream and blend well. It will probably take a few tries of blending, turning off your blender to scrape the sides down and blending again before the cashews and coconut milk/cream mixture becomes creamy.

Grind the star anise using a plastic bag and rolling pin and add those as well as the strawberries to the blender with the creamed cashew mixture and blend well.

Add in the coconut oil and brown sugar and blend again. Make sure to taste it at this point to see if the sweetness is what you like. If it’s not sweet enough for you, then add another TBSP or 2 of sugar.

10. Then, pour star anise strawberry cashew coconut mixture onto the chilled base of graham crackers and place it in the freezer for at 2 hours or more until frozen through.

About 30-45 minutes before serving, take the frozen Star Anise Strawberry Cake out of the freezer and top with nondairy whipped topping.

Place the strawberry jam in a microwave safe bowl and microwave for 15-20 seconds or until a bit runny. Then toss the strawberries into it and toss them until they are well coated. Then, spoon strawberry jam coated strawberries on top of the nondairy topping.

Pile on the blueberries, apricots and cherries according to your liking and enjoy!