Oat, Coconut Cream, and Blueberry Cookie Cake

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For the oatmeal cookies:
  • 1 cup instant oatmeal
  • ½ cup sliced almonds
  • ½ cup peanuts
  • 1/3 cup unsalted cashews
  • 12 dates, pitted

Coconut-blueberry cream:

  • 3 cans coconut cream (chilled for 24 hours)
  • 1 cup blueberries
  • 1 tsp vanilla


  • Oatmeal and blueberries to decorate the cake


For the cookies:

Grind the almonds, cashews, and peanuts until finely ground, the nuts will release their natural oils which will help bind the ingredients. Set aside.Grind the dates adding 2 tablespoons of water to make them easier to process and have a better grinding. Patiently grind until obtaining a date paste.

Mix the nuts, oatmeal, and date paste in a bowl. Divide the mixture in two parts.

Use two baking sheets to make a circle using an 8-inch diameter cake pan to have circles of the same size.

Spread the oatmeal mixture on each circle evenly and in a circular motion. Then put in the freezer for 1 hour.

For the cream:
Previously chill the coconut cream for at least 24 hours, and also leave a bowl in the freezer to make it cold.Take the coconut cream cans out of the fridge trying not to shake them so that the separated fat does not mix with the water again. Open the cans and take only the hard white paste on top, that is the cream. Put it in the chilled bowl. Mix using a hand mixer for one minute or until reaching the texture of heavy cream.Add the blueberries and teaspoon of vanilla, and incorporate into the cream in folding motion.

In a round springform baking pan, place the base of oatmeal cookies, then pour the blueberry-coconut cream mixture until filling 3/4 of the pan. Put in the freezer for 1 hour, then add another cookie layer on top of the cream, and add the reserved cream on top. Freeze again for 1 hour.

Unmold and decorate with instant oatmeal and blueberries.