Blueberry Cheesecake

Crust:

• 1/2 cup brazil nuts
• 1/4 cup almonds
• 1/4 cup shredded coconut
• 1 tablespoon cacao or carob powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 medjhool dates
• 1 teaspoon agave nectar

Method:
Process first 7 ingredients in a food processor until fine. Add agave and process some more until the mixture just starts to stick together. Press into the bottom of the springform pan.

Filling:

• 2 cups fresh or frozen blueberries (thawed)
• 1 cup dry cashews, finely ground
• 5 tbsp melted coconut oil
• 2 tbsp melted cacao butter
• 1/4 cup honey or agave nectar (I used both)
• 1 tablespoon lemon juice
• 1/8 teaspoon salt

Method:

1. Blend all ingredients in a high speed blender until completely smooth. Pour the filling over the crust and chill or freeze until ready to serve.
2. Carmella's Note: If using frozen blueberries, make sure they are well thawed and at room temperature to avoid the honey turning rock hard during blending.

Blueberry Sauce:

• 1 cup blueberries, fresh or frozen
• Agave nectar to taste

Method:

1. If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and blueberries.

http://stokolorowkuchni.blox.pl/2012/07/Jagodowy-sernik-na-zimno-film.html