In a food processor, place the dates, walnuts, oats, and salt and process until the mixture comes together into a sticky ball. To mix smoothly gradually add 1 to 2 tablespoons of water.
Line a 8 x 8-inch baking pan with parchment paper and press the crust to the edges of the pan. Place the pan in the freezer while you make the filling.
FILLING
In a high-speed blender, puree the coconut cream, cashews, lemon zest, lemon juice, maple syrup, and salt until smooth. Pour the filling over the crust and freeze overnight. Let thaw at room temperature for 20 minutes before slicing.
COMPOTE
Divide the blueberries into two halves. Place one of the halves in the container you will be using to store the compote.
Combine the water, sugar, lime juice and salt in a saucepan and heat the mixture over low heat, stirring until the sugar is dissolved. Add half of the blueberries, increase the heat to medium and cook, stirring the mixture until the berries begin to break, about 5 minutes.
Turn off the heat and pour the mixture into the container where you have the other half of the blueberries. Gently shake the bowl so that the fresh blueberries are well covered.
Let it sit for an hour, cover and refrigerate.
Culinary Tips
Use coconut cream and not coconut milk. Coconut milk has 4 times more water and you won't get a creamy result. You can make the compote with other fruits (raspberries, strawberries, apricots, etc.) keeping the technique of cooking only half of the fruit. You can keep the compote in the refrigerator for up to 5 days. When you make the crust, add two tablespoons of water to the food processor for an easily moldable dough. All the preparations are designed to render a very low sweetness. Taste the flavor as you prepare them and add a little more sweetening if you think itnecessary (without exceeding yourself).
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/ice-cream-tart-with-blueberry-compote/