This guilt free vegan cheesecake will leave you feeling satisfied if you are after a sweet pick me up!
For the crust
Crush the nuts and dates into a blender. Add in your agave syrup, coconut oil and pinch of salt. Mix well
Flatten the dough out on the bottom of a spring form
For the blueberry topping
Combine the 300g of fresh blueberries and cream cheese into a bowl
Use a hand held bender to mash the blueberries and blend all ingredients well. Blend in sweetener of choice of honey.
Pour the topping onto the crust and refrigerate for at least 2 hours.
Top the cake with the rest of the blueberries