I have come across a truly interesting recipe a while ago. One of my favorite berries being blueberries, it was a must to recreate the cake with a few modifications to suit my preferences by leaving sugar and honey out completely.
The crust is made of 100 grams of soft apricots, 120 grams of finely chopped pecans and a tiny pinch of salt (I use kosher salt for cooking).
It’s best to use a food processor instead of a blender for this cake.
You will need a baking pan/tin with removable bottom, approx 15-17 cm diameter.
Add the apricots, nuts and salt to the food processor and mix until you get a sticky enough paste. Line your baking tin with parchment paper (cut off excess paper from the sides) and press the paste evenly to the bottom of the tin.
For the filling you will need: a handful of thyme (leave a few out for decoration), 240 grams of pecan or walnuts finely chopped, 150 grams of blueberries (can be frozen) 1 banana, 3 pitted Medjoul dates, seeds of 1 vanilla pod. If you prefer a version with added sugar, you can add one teaspoon of vanilla sugar or Maple syrup or honey.
Mix the filling ingredients until smooth, pour over the base, cover with cling film and place into the refrigerator for four hours or for a few hours into the freezer. Once the cake is hard enough, add some blueberries and a few thyme leaves on top, remove from the tin, place on a beautiful serving plate and serve immediately.
Enjoy!
Truly heal naturally - from multiple thyroid cancer to health 
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