Pour the almonds and rolled oats into a food processor and finely chop them. Add the dried figs, coconut oil and cinnamon and mix it together in the food processor. Next, add the pitted dried medjool dates, Cacao powder, chia seeds and water and let the food processor chop and mix it all together into a thick dough.

Divide the crust equally into small cake forms and press the dough smooth, making sure it's pressed all the way to the edges (the crust should be about ½ inch thick or a little less).

Pour the cashew nuts into a large bowl and cover with water. Leave to soak for at least 4 hours.

Carefully seperate the milk and the hard part of the coconut milk (you're only going to use the firm coconut so save the milk for another meal).

Pour the water from the cashew nuts and put the cashews into a blender along with the firm coconut. Add the frozen blueberries and blend well. Next, add the lime juice, yeast flakes, agave nectar syrup, salt, vanilla and agar agar.

Blend everything together until smooth.

Pour the mixture into a pot and heat it up while stirring continuously, until it begins to bubble. Pour the filling over into each cake form on top of the crust, dividing equally. Leave it to cool for 5 minutes at room temperature, before putting it into the refrigerator to cool for 1-2 hours.

Pour the frozen blueberries into a pot along with a tbsp water. Let it cook at medium heat while it bubbles a little for 3-4 minutes. Add the chia seeds and cook for 1-2 more minutes.

Take the pot off the heat and leave to cool.

Once the berry jam has cooled, pour it into a food processor along with the pitted medjool dates, and whizz until everything is smooth and blended together. Pour the jam on top of the cakes and decorate the cake with whatever you prefer (more berries, chopped nuts, chopped chocolate etc.)

Keep the cake cool until serving.