Bottom
Filling
Topping
For the crust
Grind the speculaas in a blender and mix with the melted coconut oil and cocoa powder. Take a round springform pan and grease it with some coconut oil. Spread the speculaas mixture over the bottom of the springform pan and press down firmly with the back of a spoon. Place in the refrigerator.
For the filling
Mix the cream cheese with the cocoa powder and coconut blossom sugar. Spread the mixture over the speculaas crust and smooth it out with the back of a spoon. Place in the refrigerator for at least 3 hours (preferably a full night) so the cream cheese can set.
For the finishing touches
Remove the cake from the springform pan and finish with blackberries, cacao nibs, chia seeds, dried blueberries, dried cranberries, and a few sprigs of fresh mint.