• 3 Medjoul dates
• 60 g almond flour
• 20 g baking banana flour or 30 g gluten-free oatmeal
• 20 g coconut oil
• 1/2 tsp Livin 'La Vida Choca(If you do not have this at home, use cocoa and a hint of nutmeg!
• Pinch of sea salt

For the filling

• 500 g coconut yogurt or a firm yogurt of your choice
• 40 g maple syrup
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 1 tsp Berrylicious - Unicorn superfoods
• 4 sheets of gelatin or 3 g of agar agar

For the topping:

• 300 g blueberry frozen or fresh
• 1 tbsp Green Sweet Jelly Crystal
• Fresh blueberries as a garnish
• Optional: dark chocolate, gold powder.

This is how you make these delicious cakes:

• Cover the bottoms of the spring form with baking paper. Preheat the oven to 180 degrees.
• Put all the ingredients for the bottoms in a mixing bowl and knead into a smooth dough. Taste if your dough is tasty.
• Spread the dough on the bottom of the springforms with the convex side of a spoon, press well and slide it into the oven for 7 minutes.
• In the meantime, get started with the filling. Stir the ingredients together in a mixing bowl.
• Do you use gelatin? Soak the gelatin leaves in cold water until they are weak and flexible. Heat a few tablespoons of water in a pan and heat the gelatin in it. Remove the pan from the heat as soon as the gelatin has dissolved. Add the yogurt mixture while stirring. Continue to step 7.
• Do you use agar agar? Boil the agar agar in a splash of water. Add the yogurt mixture while stirring. Let the mixture simmer for about 2 minutes. Remove the pan from the heat and continue with step 7.
• Do you want a lighter mixture? Rod mix the substance for a few minutes, bubbles will form in the filling and you will see that the structure will be finer.
• Pour the mixture over the bottom of the cake and slide your pearl into the fridge for about 2 hours.
• Then start making the topping.
• Heat the blueberries in a pan, then add the Green Sweet Jelly Crystal . Boil the mixture while stirring well. You will see that it will thicken to create a coulis.
• Allow the forest fruit coulis to cool a little before you drape this onto the cake.
• Slide the tarts into the fridge for a while so that the topping can stiffen. Garnish the cake with the fresh blueberries and a swirl of dark chocolate and enjoy!

Source / photo: Marike van Oh my pie