For 6 servings (springform Ø 20 cm)

  • 100 g cashews
  • 60 g almonds
  • 40 g sunflower seeds
  • 60 g fine oatmeal
  • 5 Medjool dates
  • 1 tbsp virgin coconut oil
  • 1 pinch of sea salt
  • 300 ml coconut milk
  • 50 ml maple syrup
  • 1 tbsp lemon juice
  • 250 g blueberries

Soak the cashews for about four hours or overnight.
Chop the almonds and roast them together with the sunflower seeds in a pan without oil until they start scenting. Let them cool afterwards. Roughly chop the dates and mix them with the sunflower seeds, almonds, oatmeal, coconut oil and salt until you get a sticky mass.
Spread the mass for the cake base in a small springform pan (20cm in diameter) and press it with a spoon. Now, finely blend the soaked cashews with coconut milk, maple syrup, lemon juice and half of the blueberries and fill it into the pan. Let the cake freeze at least for four hours in the freezer. In between, decorate the cake with the remaining berries.
Let the cake thaw for a few minutes before serving.


  • Hi! I’d love to make your blueberry cake, it looks stunning! And seems perfect for the heat wave we’re experiencing now here in Poland, uuuggghh… I want to ask you about the coconut milk used in this recipe. Is it canned or boxed (drinking) coconut milk? There are so many types of this milk and it’s easy to get confused! Thank you!

    • Dear Kamila, please excuse my super late answer! We used canned coconut milk (the label is Aroy-D if this could help). Best, Susann

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