Blueberry Rainbow Chia Cake With Chocolate Ganache
[Vegan, Gluten-Free]

To Make the Base:

1. In a food processor, blend the cookies into a crumble. Add coconut oil and mix to combine.
2. Line a springform pan with baking paper and press the dough for the base into the bottom, using a spoon to make sure it is compact. Refrigerate for at least 10 minutes.

To Make the First Layer:

1. Wash the berries, then blend using a hand blender.
2. Add all other ingredients, except for agar agar, into a saucepan. Heat gently, stirring constantly with a whisk. When it begins to boil, add agar agar and continue to heat for 5 more minutes, stirring constantly. Let cool down, then refrigerate for at least 10 minutes.

For the Second Layer:

1. Wash the berries, then add to a saucepan with sugar and lemon juice. Heat, crushing the berries with a fork until their texture resembles jam. Add agar agar and heat for another 5 minutes, stirring constantly.
2. Remove cake pan from the refrigerator, pour the batter, then return to refrigerator for 30 minutes.

For the Chia Layer:

1. Add all ingredients, except agar agar, to a saucepan and heat, stirring constantly with a whisk. When it boils, add agar agar and continue to heat for 5 minutes, still stirring.
2. Pour the batter over the second layer, let cool, then return to refrigerator for 10 minutes.

For the Chocolate Layer:

1. Add all ingredients, except agar agar, to a saucepan and heat, stirring constantly with a whisk. When it boils, add agar agar and continue to heat for 10 minutes, still stirring.
2. Pour the chocolate layer on top. When it cools, cover tightly with plastic wrap and refrigerate for 4 hours.