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Instructions

1. For the coconut layer, put 100 g of cashew nuts in a bowl, cover with water and allow to soak for at least 3 hrs. Then drain the cashew nuts in a sieve and spray-wash them thoroughly.
2. For the base, put the remaining cashew nuts (200 g), 200 g of prunes, coconut flakes and 2 tbsp of coconut oil in a food processor and mix to form a smooth ball. Line the spring-form cake tin with baking paper and press the mixture into the tin and allow to rest in the fridge for an hour.
3. For the coconut layer, mix the soaked cashew nuts with the coconut milk, ground vanilla and coconut oil in a food processor until creamy. Spread half the coconut layer on the base with a spoon or spatula, spread over smoothly and put in the freezer for at least 3 hours. Put the other half of the coconut layer aside – it will be used for the blueberry layer (see next step). In the meantime, soak 4 prunes for the blueberry layer; thaw out the frozen blueberries for the blueberry layer and the chia jam (altogether 350 g).
4. Mix the other half of the coconut layer with the soaked prunes and 150 g of blueberries. Pour over the coconut layer and also put in the freezer for at least 3 hrs.
5. For the chia jam, mix or purée 200 g blueberries with 1 tbsp chia seeds. Pour over the blueberry layer and again put in the freezer for at least 3 hrs.
6. Allow the gateau to thaw out at least 1 hour before eating. Decorate with fresh blueberries, coconut flakes and one finely chopped prune. Then cut into slices.
7. You can keep any remaining gateau in the freezer. Allow the gateau to thaw out about 1 hour before eating.

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Desserts and Sweet Treats, LP Bone Health,

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