Blueberry Cheesecake Dessert

Servings: 4

1 1/2 teaspoons agar powder
1/2 cup pineapple juice
1 cup coconut milk
1/2 cup honey
3/4 cup raw cashews
1/2 teaspoon salt
1/2 cup plus 2 tablespoons ice water
3/4 cup crushed pineapple
1 cup fresh or frozen blueberries or fruit of your choice
1 prepared 9-inch graham cracker crust or Crumble Nut Crust

Crumble Nut Crust (Seven Secrets Cookbook)
1/2 cup unsweetened coconut
1/2 cup raw almonds
2/3 cup flour or 3/4 cup quick oats
1/2 teaspoon salt
2 Tablespoons honey (warm and runny) or may use 2 tablespoons sugar and 2-3 tablespoons water

1. Mix agar with coconut milk and bring to a boil and cook 5 minutes while stirring constantly. Blend honey, cashews, salt and pineapple juice until smooth. Add ice water, crushed pineapple and boiled coco0nut milk and finish blending. Fold in fruit of your choice and pour into prepared 9-inch graham cracker crust. Chill several hours before serving.
2. Place coconut, almonds, flour and salt in food processor. Blend together for about 30 seconds. Then add honey and blend about 15 seconds.
3. Turn off processor and test mixture with your fingers. If it seems too dry and crumbly, add a bit more honey – just enough to feel soft and moist. It should stick together slightly when pressed. But be careful not to get it too wet or it will not be as tender and light when baked.
4. Press into a lightly oiled pie plate, shaping with fingers to make a nicely formed piecrust. It helps to put a piece of plastic wrap over the crust or put your hand in a small plastic bag while pressing the crust. This keeps the mixture from sticking to your fingers as you work. Bake at 375*F for about 10 minutes.

Variation: Coconut-Oat Crust – Use 3/4 cup quick oats and 3/4 cup coconut, following above directions.