(gluten free, dairy-free, naturally sweetened)
½ cup pecan nuts
7 fresh dates, pitted (or dried organic soft apricots)
a pinch of sea salt
2 cups cashew nuts (soaked for 30 minutes & rinsed)
½ ripe banana
¼ cup coconut oil, melted
5-6 tbsp raw organic honey (or maple syrup or coconut syrup)
¼ cup oat milk or almond milk
fresh lemon juice from ½ lemon
1 tsp vanilla extract
½ cup blueberries
a handful of fresh thyme leaves
Pan diameter: 18 cm / 7 inches
Place a piece of parchment paper in the bottom of a cake pan. Place the almonds and nuts into a food processor or a high-speed blender and blend until crust. Add dates or apricots and salt and blend until moldable dough. Press the dough firmly into the bottom of the cake pan. Prepare the filling.
Place all the filling ingredients (except blueberries and thyme) into the food processor / blender and blend until smooth. Add some dairy free milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour about ⅓ of the mixture into the cake pan and smooth out the surface. Add blueberries and thyme to the food processor / blender and blend with the remaining mixture. Taste and add some spices if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the white and the purple filling. Top with blueberries. Place the cake pan into the freezer for about 2-3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Let thaw for a moment. Sprinkle on some thyme leaves, serve and enjoy. Store in the fridge.