Step 1

Line the base of a 10 cm springform pan with baking paper.

Step 2

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Step 3

Place ground roasted almonds, ground rolled oats, cacao powder, and dates in the food processor and process until the mixture sticks together. Adjust sweetness by adding a touch of agave syrup if needed. Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 – 1 teaspoon ground rolled oats.

Step 4

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared pan.

Step 5

Blend cashews, coconut cream, agave, coconut oil, and lemon juice on high speed until the mixture becomes creamy.

Step 6

Add in blue spirulina powder and blend again shortly until you reach the desired color.

Step 7

Carefully pour the mixture on top of the crust.

Step 8

Place the cake in the freezer to set for at least 4-5 hours.

Step 9

Before serving, drizzle with melted dark chocolate and top with fresh or frozen berries.