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Line a round spring form (20-23 cm (8-9 inch)) with parchment paper.
Crush the biscuits and make a single layer into the prepared pan.
Melt the butter and pour over biscuits. Mix well together and press down into a completely even layer.
Give the nuts a spin in a food processor. Then add the coconut and dates and pulse until a dough has formed. You will have to stop to scrape down the sides a few times.
Press the raw dough into the form and place in the fridge while you make the cake.
Soften the gelatin sheets in a bowl of water (if you are using powder you can skip this step).
Split the vanilla bean and scrape out the seeds. Add to a bowl together with Skyr and Eggs (+ sugar if using). Mix until airy and light.
In a separate bowl whip the heavy cream, then gently fold into the skyr mixture.
Squeeze the water out of the now softened gelatin sheets and place in a small sauce pan along with the milk. Melt together over low heat until gelatin is completely absorbed. (if using gelatin powder sprinkle over milk, let sit for couple of minutes then gently heat while stirring until dissolved).
While whisking, add the gelatin-milk in a slow but steady stream to the skyr/cream mixture.
Fold in the blueberries then pour mixture over the bottom layer.
Place in the fridge for minimum 8 hours or in the freezer for up to 4 weeks.