• Soak cashews and walnuts in water overnight. In another bowl, soak figs and dates together.

Base

• Rinse pre-soaked figs and dates and blend into a smooth cream with a stick mixer.
• Add coconut oil and mix it in.
• Gradually add the almond and walnut meal and keep mixing.
• Line the cake tin with baking paper and sprinkle a little bit of ground almonds on it to keep the cake from sticking.
• Press the dough in the pan to form the base and put it in the fridge.

Blueberry cream

• Rinse pre-soaked cashews and walnuts. Put them in a blender with the rest of the ingredients.
• Blend into a smooth cream.
• Pour cream on the base and put it in the fridge overnight to allow the cream to harden nicely.
• If desired, decorate and cut into pieces.
• Store cake in the fridge.