This gluten-free and totally vegan dessert is made with a natural gelling agent. In fact, I use a natural seaweed agar-agar to thicken. This recipe calls for 2 grams of agar-agar each 600 grams of liquid, to obtain a more compact texture.

Instructions

In a powerful food processor, chop dates, coconut flakes and almonds. Spread the mixture on a small square or rectangular cake pan (20cmx22cm), previously covered with a sheet of baking paper.

white layer:In a small bowl, mix two grams of natural gelling agar-agar with a bit of almond milk. In a small pot, pour the almond milk, the sugar and the natural gelling agent. Boil for about 2 minutes and pour the mixture on the top of the other mixture that is already in the cake pan. Allow to cool first at room temperature and then in the fridge As soon as it becomes solid, prepare the blueberry layer.  blueberry layer:In a small pan, put the blueberries with brown sugar and a bit of water; bring it to a boil and notice the outstanding purple color. Mix them in a small food processor and then pour the mixture in a little pot with almond milk and 2 grams of agar-agar. Mix well and bring to a boil. Cook for a couple of minutes.Then pour it on the white layer of the cake.Let it cool first at room temperature and then in the fridge.

To decorate: melt the dark chocolate in a bain-marie and garnish the dish with seasonal fruit and edible flowers.