2. To make the base you have to process the almonds, when it looks like a grainy sand add the dates, coconut oil, a pinch of salt and vegan protein. Process again until you have a doughy dough. Cover the base of a removable mold (20 cm approx) and press well to make it even. Take to the refrigerator.

3. For the filling, you have to discard the water from the cashews and put them in the processor with the coconut milk, coconut oil, stevia, lemon juice and a pinch of salt.

4. Process at maximum power until you have a very creamy mixture.

5. Divide the filling into two parts, place one half on the almond base that we had made and put in the freezer for 15 minutes.

6. The other half of the filling must be processed well with half a cup of blueberries so that a cream of another color remains. Pour this mixture with blueberries over the previous filling. On top, decorate and fill with blueberries all over the cake, a little coconut flakes and put in the freezer for 3 hours. Before consuming, leave it in the refrigerator for a while and enjoy! ♥️