Can you ever go wrong with a delicious cake? We don't think so!

That's why we have a recipe for you today that not only looks beautiful and tastes divine, but is also packed with plant-based superpowers!

Blueberries are considered a local superfood, relatively low in sugar but rich in vitamins, minerals, and phytochemicals. They also add a beautiful purple hue to our raw cheesecake—a real eye-catcher on any coffee table or picnic blanket! Prepare, chill, and enjoy!

INGREDIENTS :

• 250 g dates
• 250 g almonds
• 450 g coconut cream (made from coconut milk that is left to solidify in the refrigerator)
• 200 g (frozen) blueberries
• 25 g Vanilla Almond Cookie Spread (or another 25 g maple syrup)
• 25 g maple syrup
• 100 g coconut oil

Topping:
• fresh blueberries
• chopped pistachios
• Homemade blueberry puree (150 g frozen blueberries with 1 tbsp chia seeds and 3 tbsp maple syrup, boil and puree in a blender)

PREPARATION:

1. Blend almonds and dates in a high-performance blender until a dough forms.
2. Press the dough firmly onto the bottom of a springform pan (18 cm diameter).
3. Melt coconut oil.
4. Now, blend the coconut cream, frozen blueberries, vanilla almond cookie spread, maple syrup, and coconut oil in a blender until smooth. Spread this mixture over the cake base. Place the cake in the freezer and let it rest for at least 4 hours (preferably overnight).
5. Remove from the freezer about an hour before eating, carefully run a knife along the edge of the springform pan to loosen it from the cake. Store in the refrigerator and top with homemade blueberry puree, fresh berries, and chopped pistachios just before serving. Now just enjoy!