Oat cakes with blueberries

For the oat bottom:
200g oat flakes
100g almond flour
100g coconut oil
5 tbsp. agave syrup
1 tbsp. vanilla extract
3 tbsp. water

Other ingredients:
4 tbsp. La Vida Vegan pure chocolate paste
250g vegan mascarpone
½ vanilla pod
150g blueberries

Preheat the oven to 180°C and melt the coconut oil over a low heat. Mix the oat flakes and almond flour in a bowl and add the melted coconut oil and the remaining ingredients. Mix till it is a smooth dough. Divide the dough over large cupcake forms and press with a spoon. Bake the oat bottom in about 15 minutes golden brown and done. Let it cool down and get the oat bottoms out of the forms. Whip up the mascarpone with the vanilla paste of half a vanilla pod. Divide the mix over the oat bottoms and top off with the blueberries. Finish off with half a tablespoon of La Vida Vegan pure chocolate paste and a sprig of mint and serve immediately.