2 cups almonds, roasted
7 dried dates
¼ cup unsalted butter
1 tsp salt
6 leaves gelatine, softened in cold water for a few minutes
2 small lemons, juiced
½ cup raw honey
2 cups full fat Greek Vanilla yoghurt
1 ¾ cups coconut cream
1 punnet (125g) blueberries
2 punnets (250g) blueberries
¼ cup sugar
¼ cup water
In a food processor, combine the almonds, dates, salt, and butter. Pulse until well combined. Firmly press into a lined 23cm springform cake tin and refrigerate for 30 minutes.
In a pot, heat the honey, lemon juice, a little water and the softened gelatine. Once the gelatine has melted pour the mixture into a mixing bowl. Add the coconut cream, yoghurt, and stir in the blueberries. Pour the mixture into the cake tin and refrigerate for 4-6 hours or until set.
In a pot, heat the water, sugar and blueberries and simmer until it becomes a sauce consistency.
Serve the cheesecake in generous slices, with a drizzle of blueberry sauce and garnish with some fresh mint.