CRUST

1. Blend all ingredients in a food processor until crumbly.
2. Line the bottom and sides of the springform pan (Ø 20 cm/8 inch) with parchment paper and press the mixture evenly into the pan, first with your fingers and then with the back of a spoon, forming a rim about 3cm high.
3. Chill in the freezer for one hour.

FILLING

1. Rinse the cashews under running water after soaking and drain.
2. Split the vanilla bean lengthwise and scrape out the seeds.
3. Blend the cashews, water, lemon juice, and vanilla in a food processor or high-speed blender for 1-2 minutes. If necessary, stop after 30 seconds and scrape down the sides of the bowl with a rubber spatula.
4. Continue blending until a smooth cream forms.
5. Drain the tofu, crumble it, add the lemon zest, thyme leaves, turmeric, and salt to the mixture, and blend again.
6. Spread directly onto the chilled base and freeze for at least 6 hours until firm.
7. Thaw for about 20 minutes before serving.

DECORATION

1. Melt the chocolate over a double boiler and quickly drizzle it over the cake with a small spoon.
2. Immediately sprinkle with coconut decorations.
3. Forage for flowers and leaves or purchase them from a market or delicatessen.
4. Swish these in a cold water bath before use and drain.
5. Remove blossoms and leaves from the cake before eating, or use only edible flowers.