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For the base, process almonds and coconut in a food processor until it forms coarse crumbs. Drain dates and add with cinnamon and salt to the food processor. Process until combined. Press into a lined loaf tin or container around the same size.
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For the filling, scoop out the thick part of the coconut cream that’s formed at the top of the cans and add to a large bowl with the almond butter and coconut sugar (reserve the coconut milk/water for smoothies etc). Mix until combined.
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Add almond mixture, agar-agar and water to a small saucepan over medium heat. Mix, bring to a gentle boil or until just thickened then remove from heat.
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Pour mixture over the crust and press blueberries into the top of the mixture. Set aside in the fridge.
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When the almond filling is dry to the touch, you can start making the blueberry jelly. Add all jelly ingredients to a small saucepan over medium heat. Mash the blueberries with a fork and bring to a gentle boil. Remove from heat then drain mixture to separate the blueberry pulp from liquid (reserve the pulp to add to smoothies etc). Pour blueberry jelly on top of the almond filling.
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Set aside in the fridge until set (around 4 hours). Remove from tin/container and slice with a wet knife. Serve with fresh blueberries on top. Store slices in an airtight container the fridge for up to 5 days. Slices cannot be stored in the freezer as the jelly will separate when you defrost it.
