To make the base
Grind the nuts and oats into flour.
Stir in the coconut oil and maple syrup with a spoon until you have a moist dough that holds its shape.
Press into a lined pan and leave in the fridge.
To make the filling
Blend all the ingredients – except the chia seeds – until as smooth as desired (I like mine a little chunky for texture).
Stir in the chia seeds. It should soon start to thicken up thanks to the chia: you want a yogurt-like consistency. If it’s too thin, add more chia seeds and/or coconut oil.
Scoop onto your crust, spread evenly, and leave in the fridge or freezer until solid (a couple hours).
To make the topping
Mix together all the ingredients with a spoon then press on top of your blueberry filling layer.
Leave in the fridge or freezer overnight, then slice and serve with vegan ice cream! I used vanilla coconut ice cream and it was heavenly.