- Using a food processor break down the nuts to fine crumb, place into a bowl and mix in the melted coconut oil and 1tbsp of agave until fully incorporated. Place the mixture into ramekins or jars, press down to compact then place in the fridge to chill for 20 minutes to set.
- In a large bowl place the light cream cheese, yoghurt, 30ml agave then mix using a hand whisk until smooth. When mixed, gently fold through the blueberries. Spoon this mixture into ramekins or jars. Chill in the fridge for 2 hours.
- Place the blueberries, agave and water into a small pan then warm over a gentle heat for around 10 minutes until the blueberries begin to burst and release their juice. Add a small squeeze of lemon juice to balance the flavours.
- Before serving pour on some of the blueberry sauce and enjoy.
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Recipes from The Groovy Food Company
This no fuss all flavour cheesecake requires no baking!
60g mixed almonds and hazelnuts 20g coconut oil 150g light cream cheese 100g Greek Yoghurt 45g agave syrup 100g fresh blueberries Blueberry sauce: 100g blueberries 1 tsp agave syrup 20ml water Small squeeze lemon juice
Time: 20 mins Serves: 4 Nutrition: n/a