Passionfruit, Mango, and Lime Layered Cream Cake [Vegan, Gluten-Free]

• 1 cup almonds
• 1 cup dates, soaked in boiling water for 10 minutes
• 1 cup coconut oil, melted
• 2/3 cup shredded coconut
• 4.23 ounces fresh passionfruit pulp, from roughly 8 passionfruits
• 1 cup water
• 1 teaspoon agar agar powder
• 2 tablespoons maple syrup
• 3/4 cup cashews, soaked in water for at least 4 hours
• 8 ounces firm silken tofu
• 1 pound fresh mango flesh, roughly 3 large mangoes
• 1/2 cup maple syrup
• 1/2 cup raw buckwheat
• Zest from 1 lime
• 3/4 of a lime, juiced
• 1 tablespoon maple syrup

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