Serves: 12
Prep time: 30 minutes
Chill time: 1 hour
Ingredients:
Base:
- 160 g almond flour
- 4 tbsp cocoa powder
- 3–4 tbsp maple syrup
- 2 tbsp La Vida Vegan almond chocolate spread
Blueberry Jam Layer:
- 350 g blueberry jam
- 100 g fresh blueberries
- 4 tbsp chia seeds
- 7 g agar-agar
Chocolate Top Layer:
- 1 jar La Vida Vegan almond chocolate spread
- 2 tbsp coconut oil, melted
Method:
- In a bowl, mix the almond flour, cocoa powder, maple syrup, and La Vida Vegan almond chocolate spread.
2. Stir until it forms a sticky dough. Press the mixture firmly into a small baking tin lined with parchment paper (approx. 22×14 cm / 8.5×5.5 inches).
3. Place in the fridge while preparing the next layer.
4. In a saucepan, combine the blueberry jam, blueberries, chia seeds, agar-agar, and maple syrup.Let simmer gently until the berries begin to break down (about 5 minutes).
5. Let it cool slightly, then spread over the base layer. Return to the fridge to set.
6. Melt the La Vida Vegan almond chocolate spread together with the coconut oil using a double boiler or microwave.
7. Pour over the set jam layer. Optionally, sprinkle with a pinch of sea salt.
Let chill completely in the fridge (at least 1 hour) and cut into bars or squares and store in the fridge.
