Place the macadamia nuts in a bowl and cover with cold water, leave to soak for 4 hours. Drain off the water and place in a food processor, adding the dates to the mixture until you have a fine crumb consistency.
Take four small ring moulds or ramekins (which will hold 175ml) and sprinkle with the desiccated coconut. Spoon in the macadamia nut crumbs and spread across the base, evenly pressing down with the back of a spoon.
Break the gelatine leaves into small pieces and soak in a tablespoon of cold water for 5 minutes to soften and then heat in a microwave or on a hob until dissolved.
Place the Alpro Simply Plain and the blueberries in a food processor and blend until smooth before adding the liquid gelatine. Pour the blueberry yogurt mixture on top of the macadamia nut bases and place in the fridge to set. When set, carefully remove the ring moulds, if using. Decorate with a couple of fresh blueberries and serve.