Mix dates and coconut flakes in a food processor or high speed blender, then add vanilla and salt.
Press it into a cake base and chill in the fridge.
Blend Irish moss with a little bit of water until creamy. Keep blending and add the mango, lemon and passionfruit, and finally the coconut oil and lecithin. Spread the filling on the base and decorate with blueberries.
Chill in the fridge for a few hours until of a more solid consistency (approximately 6 hours, like with gelatine or puddings) or put in the freezer and serve as a frozen delight (or defrost before serving).