more white dried mulberries (or some of the nuts/seeds used in crust), edible rose buds, black sesame seeds
Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into a 5" springform pan and press down into a flat crust. Freeze while working on next step.
Blend all filling ingredients together into a smooth mixture. Transfer into the springform pan over the crust. Smooth out the top. Decorate with desired toppings. Freeze for 5-6 hours or overnight to allow cake to set. Carefully remove out of the pan, thaw out slightly and enjoy! (Store leftovers in the freezer).