Raw Blueberry Oat Crumble Cake
[Vegan, Gluten-Free]

To Make the Crust:

1. Process all ingredients in a food processor, start by processing the nuts and the coconut flakes until roughly chopped. Add the rest of the ingredients and process until a firm. Set aside 1/4 of the mixture and form a crust with the 3/4 of the mixture in the bottom of a spring pan.

To Make the Cheesecake Filling:

1. Blend all ingredients in a high-speed blender (except the coconut oil and fresh blueberries) until it's really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds.
2. When the cheesecake filling is ready, add the whole fresh blueberries without blending, stir gently and pour the mix into the springform pan.
3. Add the cinnamon to the remaining crumble and sprinkle it on top of the cake.
4. Move the cake to the freezer and let it set for 3-4 hours.