Chocolate Blueberry Fudge Cake
For the Base
1 cup almonds (crushed)
1 tsp cinnamon ground
1⁄2 cup date (without stone)
1⁄4 cup extra virgin coconut oil
1⁄2 cup jumbo rolled oats
1⁄4 cup water
For the filling
2 tsps agar agar
1⁄2 cup almond flour (roasted)
4 cups coconut milk
2 cups frozen blueberries
1 tsp vanilla extract
1 cup vegan chocolate chips
Put all the ingredients for the base into a food processor until smooth.
Press the mixture for the base into 8-9 inch baking tin with baking paper on the bottom.
For the filling use a big pot and whisk and mix the agar agar with the coconut milk.
Add the vanilla extract and the chocolate chips and constantly stir the mixture while it's boiling for about 5 minutes.
Put on the side and add the frozen blueberries, let it cool down for about 15 minutes.
Pour the filling on top of the Base and put it into the freezer four about 12h.