Make the Blueberry and Spinach Puree:Bring the spinach and 2
tablespoons water to a boil in a medium saucepan. Turn the heat
down to low and simmer for 10 minutes.

Combine the spinach, blueberries, and lemon juice in a food
processor or blender. Process on high until smooth, stopping
occasionally, if necessary to scrape the sides. Add a little more water
if necessary, to make a smooth puree. Set aside. 

Make the Torte: Preheat the oven to 350°F. Spray the bottom only
(not the sides) of a 9-inch pie plate. 

Put the butter and chocolate chips in a heatproof bowl. Set over a
saucepan of simmering water. Stir until the butter and chocolate are
melted. Set aside to cool.

Meanwhile, in another bowl, whisk together the egg, vanilla, agave,
and the blueberry and spinach puree. Stir in the cooled chocolate
mixture.

In a mixing bowl, stir together the brown rice flour, flax meal, cocoa
powder, oats, and salt. Add to the chocolate mixture and stir to
combine; do not over mix. Pour the batter into the prepared pie plate.
Bake until a cake tester or wooden skewer inserted into the center
comes out clean, 20 to 25 minutes. 

Make the Spiced Yogurt Topping: While the torte is baking, mix the
yogurt, maple syrup, and cinnamon together until smooth and
combine. (The topping can be made ahead; store covered in the
refrigerator for up to 5 days.)

Allow the torte to cool completely in the pan before cutting into 8
wedges. Add a dollop of the spiced yogurt topping to each serving.
The torte will keep, covered tightly, for up to a week in the refrigerator.