| 24 | Oreo cookies |
| 2 tbsp | coconut oil |
| ¼ tsp | salt |
| 400 g | coconut yogurt |
| 300 g | coconut cream |
| 150 ml | coconut milk |
| 15 g | agar-agar |
| 150 g | gelling sugar |
| 300 g | blueberries |
Finely grind the Oreo cookies in a food processor. Add coconut oil and salt and mix to combine. Add the cookie crumb mixture to a springform pan and press down firmly into the bottom. Let sit in the fridge.
In the meantime, whip coconut cream in a bowl and set aside. Add coconut milk and agar to a saucepan and bring to boil. Add the yoghurt to the agar mixture and stir. Add the mixture to the whipped coconut cream and fold in carefully.
Spread the coconut mixture on top of Oreo cookie base and smooth it down. Transfer to the fridge and let sit for approx. 10 min. or until cooled down.
In the meantime add blueberries and gelling sugar in a small pot and simmer for approx. 2 mins. until nice and bubbly. Take the springform out of the fridge again and spread the blueberry mixture on top of the coconut cream of the cake. Let sit in the fridge for at least 1 hour. before serving. Enjoy!
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