Blueberries:
2 16 oz containers organic blueberries
2 Tbsp maple syrup
2 tsp pure vanilla extract (seeds of half a vanilla bean
2 Tbsp fresh organic basil, cut chiffonade

Cream:
1/2 cup raw almonds pieces soaked at least 3 hours but preferably soaked overnight
1/4 cup hazelnuts
1/2 cup coconut water
3/4 cup fresh young coconut meat
2 tablespoons maple syrup
1/2 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)

1/2 cup crushed hazelnuts
more basil for topping