Chocolate Blueberry Fudge Cake

• FOR THE BASE:
• 1 cup Almonds, Crushed
• 1/2 cups Almond Flour (roasted)
• 1/2 cups Dates, Pitted
• 1/2 cups Jumbo Rolled Oats
• 1/4 cups Water
• 1/4 cups Extra Virgin Coconut Oil
• 1 teaspoon Cinnamon, Ground
• FOR THE FILLING:
• 2 teaspoons Agar-agar
• 4 cups Coconut Milk
• 1 teaspoon Vanilla Extract
• 1 cup Vegan Chocolate Chips
• 2 cups Frozen Blueberries

1. Put all the ingredients for the base into a food processor until smooth. Press the mixture for the base into 8- to 9-inch baking tin with baking paper on the bottom.
2. For the filling, use a big pot and whisk and mix the agar agar and coconut milk. Add vanilla extract and chocolate chips, bring to a boil while constantly stirring, about 5 minutes.
3. Remove from heat and add frozen blueberries. Let cool for about 15 minutes.
4. Pour the filling on top of the base and put it into the freezer for about 12 hours.

almond flour, dates, jumbo rolled, ubc, ubc, cinnamon, filling, agar, coconut milk, vanilla, chocolate chips, frozen blueberries

Taken from tastykitchen.com/recipes/desserts/chocolate-blueberry-fudge-cake/ (may not work)