14 oz (1.75 cups) dairy free yogurt or 1.75 cups (373g) silken tofu
⅓ cup non-dairy milk
⅓ cup equivalent sugar** (we used zero calorie sweetener)
2 tsp agar powder
½ tbsp vanilla
½ tbsp lemon juice (ONLY if using tofu)
Instructions
Preheat oven to 325F
Add oats and cashew into a blender. Pulse a few times until it becomes smaller pieces,
Transfer to a bowl and add coconut oil and maple syrup. If it still doesnt clump together, you can add 1 tbsp of water.
Grease a 7 inch non-stick cake pan and line with parchment paper.
Press all the crust ingredients into the pan. Bake for 25 mins and set aside to cool.
In a another bowl, add in coconut milk and whisk in chia seeds until no lumps are visible. Let is sit for 5 mins then stir again to break up the clumps.
Puree the blueberries, yogurt or tofu, vanilla, sugar, lemon juice (if you are using tofu) until smooth.
Pour the blueberry mixture into the chia pudding and mix until fully combined.
Over medium heat, bring the agar powder and nondairy milk to a boil. Cook for 1-2 mins (or follow packet instructions). Stir frequently to avoid burning.
Remove from heat and IMMEDIATELY stir into the blueberry chia pudding, if not the agar will start to solidify and form large flakes. Then it will not combine with the mixture.
Once well combined, pour the filing on top of the crust, smoothing out the top evenly.
Cover and fridge for 3-4 hours or overnight until firm.
Before serving, you may have to let it defrost for a couple of minutes before slicing!b