Wild Blueberry and Raspberry Pie
[Vegan, Gluten-Free]

To Make the Filling:

1. Let the raisins rehydrate in fresh water for 1 hour at least then drain and squeeze slightly.
2. Rinse almonds, walnuts, and hazelnuts and soak them in fresh water for 2 hours then drain.
3. Rinse the pumpkin seeds and soak them in fresh water for 1 hour, then drain.
4. Transfer everything into a blender adding water, maple syrup and salt. Blend everything until a cream is not too smooth.
5. Line the bottom of a hinged mold with wet and well-squeezed baking paper and transfer the prepared mixture, compacting it and leveling it well with your hands.
6. Put it in the dryer for a few hours (if you do not have the dryer, skip this operation).

To Make the First Layer:

1. Rinse the cashew nuts and soak them in fresh water for at least 2 hours, then drain.
2. Season the blueberries with lemon juice and let them rest for about 30 minutes so that they release their liquid.
3. Melt the cocoa butter in a bain-marie over a gentle heat.
4. Transfer the blueberries with cashews, vanilla, maple syrup, salt, and cocoa butter melted in a blender and blend all together to obtain a smooth cream.
5. Cover the previously prepared base with the cream, level the surface and place in the refrigerator to firm.

To Make the Filling:

1. Stir in a small pot the agaranta with 1/3 cup of cold water, bring to a boil and stirring let it boil for 1 minute. Let it cool slightly then add the remaining water and the fruit and stir.
2. Cover the surface of the cake immediately and level well.
3. Transfer the cake in the refrigerator for at least 3 hours to let it set.
4. Decorated with sliced almonds.
5. Use a flat long-blade knife to slice the cake.