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Add the blueberries, maple syrup, chia seeds and a splash of water to a saucepan and bring to a boil.
Reduce the heat and simmer until the berries lose their shape. Stir in the arrowroot powder, mix well and set aside to cool completely.
In a food processor, blend the almond flour, cacao powder and maple syrup until combined into a fudgy dough that you can shape with your hands.
Line a small container or tin with baking paper. Press the base layer firmly and evenly, starting with your hands and finishing with a spatula for an even result.
Pour the cooled jam over the base and place in the freezer for a few hours or overnight until set.
Melt the dark chocolate with the coconut oil and spread over the set jam layer. Work fast as the chocolate sets quickly!
Sprinkle with sea salt. If the chocolate hasn't fully set, return to the freezer until it is.
Slice and enjoy cold!