1 1/2cupscashews which have been soaked in water overnight
1 1/2cupsmacadamia nuts which have been soaked in water overnight
1 1/2tbsplemon zest
1/2cuphoneyor agave nectar
2tbsphoney or other sweetener
Cut cling wrap into 5 x 5 inch squares and line each cup of a 12 cup muffin tin with a square (this will make the cheesecakes easier to remove once frozen).
In a food processor combine all of the base ingredients and pulse until pecans/dates are broken into small pieces and it clumps together into a ball
Place a heaping tablespoon of the base mixture into each muffin cup and press down with your fingers as hard as possible to create a compact and even base. Place the muffin tray in the freezer.
In the food processor add all of the filling ingredients and blend until the nuts have completely broken down and formed a smooth mixture. Make sure there are no large pieces of nut, the entire mixture needs to be smooth and creamy.
Remove the muffin tin from the freezer and fill each cup to the top with the filling. Place back in the freezer and allow to freeze completely through which should take a minimum of 4 hours.
To make the sauce place the blueberries and honey in a sauce pan on medium heat and cook for 8-10 minutes until the blueberries are beginning to lose their shape and the sauce is bubbling.
To serve, remove the cheesecakes from the tin, allow to thaw for 10 minutes or so and then top with the blueberry sauce. You can serve the sauce hot, room temperature or cold, it tastes fantastic any way. Enjoy!