Blueberry Earl Grey Cake

Blueberry Earl Grey Cake

Ingredients for the base:

• 145 g almonds
• 80 g shredded coconut
• 5 dates
• pinch of salt
• 1 tbsp coconut oil

Ingredients for the filling:

• 360 g coconut cream
• 150 g blueberries
• 1 tbsp Earl Grey tea
• 80 g maple syrup
• 1 tbsp corn-starch
• 2 tsp agar-agar
• 1 tsp vanilla extract
• 1 tbsp Yes Superfood Butterfly Pea Powder

Decoration:

• berries
• edible flowers
• shredded coconut

Method:

1. Grind the almonds using a food processor, until you get a fine, crumbly texture. Add the base’s other ingredients and mix it evenly into an even, sticky dough.
2. Press the dough down in a 20 cm round cake tin. Place it in the fridge while you prepare the filling.
3. Heat up the coconut cream in a saucepan, stirring well until smooth. Fry the blueberries in another saucepan, so they release their sauce and color. 
4. Add all the ingredients of the filling into one saucepan and let them simmer and thicken for a few minutes.
5. When the mixture has thickened, pour it through a sieve to remove any lumps.