| 200 g | unsweetened shredded coconut |
| 200 g | almonds |
| 3 tbsp | coconut oil |
| 200 g | soft dates |
| ½ tsp | vanilla extract |
| 200 g | Frozen blueberries |
| 3 | bananas |
| 200 g | Frozen blackberries |
| 200 g | Frozen raspberries |
| 1½ tsp | vanilla extract |
| 150 g | Mixed frozen berries for decoration |
Put all the ingredients for the base into a food processor and pulse until smooth. Transfer the mixture to a springform pan (diameter 8in/20cm) and press down to form an even base.
To make the blueberry layer, pulse the frozen blueberries, 1 banana (5oz/150g), and 1⁄2 tsp of the vanilla extract in a food processor until you have a creamy ice mixture. Spread this over the muesli base and smooth the surface. Transfer to the freezer for 1–2 hours, until the bottom layer has set.
To make the blackberry layer, pulse the frozen blackberries, 1 banana (5oz/150g), and 1⁄2 tsp of the vanilla extract in the food processor. Spread this mixture over the first layer and smooth the surface. Return to the freezer for another 1–2 hours, until the middle layer has set.
To make the raspberry layer, pulse the frozen raspberries, the remaining banana, and the rest of the vanilla extract in the food processor. Spread this mixture over the second layer and smooth the surface. Return to the freezer for a final 1–2 hours, until this top layer has set.
Let the cake defrost for 30–45 minutes before serving and decorate with frozen berries and blossoms , as desired.
