- 60 g almonds
- 60 g cashews roasted
- 70 g dates previously soaked for minimum 1 hour
- 1 tablespoon coconut oil
- 2 tablespoons cacao powder
- 200 g cashews previously soaked for minimum 4 hours
- 100 g blueberries fresh
- 3 teaspoons maqui berry powder
- 4 tablespoons coconut oil
- 4-5 tablespoons agave
- juice of 1/2 lemon
Line the base of a 16 cm spring form cake tin with baking paper.
Place almonds and cashews in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut oil and cacao powder. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Drain the cashews and place them in a blender. Add all the other ingredients: fresh blueberries, maqui powder, coconut oil, agave, lemon juice. Blend on high speed until completely smooth.
Pour the filling over the crust and place the cake in the freezer to set for at least couple of hours or leave it in the fridge overnight.
Before serving top with blueberries, puffed millet, and edible flowers.