Blueberry ice cream cakes

by annapurnalovesme

Ingredients for 8 pieces:

130 g dates (1 cup)
½ tsp cinnamon
130 g sunflower seeds (1 cup)
1 tablespoon coconut oil, melted

Blend and knead into a dough.

65 g coconut flakes (1 cup)
300 ml water (1 cup)
3 tbsp tahini
3-4 tbsp agave syrup
A few drops of vanilla extract

Finely puree the ingredients.
Puree 4 tbsp blueberries and 3 tbsp coconut puree extra.

Press the dough for the base into the muffin tins (here in heart muffin tin).
Spread the coconut cream on top. Spread blueberry cream on top and sprinkle with some blueberries.
Freeze for at least 2 hours.

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