Decadent Peruvian Panna Cotta

Ingredients

• 1 cup almond meal
• 1 cup desiccated coconut
• 40 grams of butter or coconut oil
• 1/3 cup raw cacao or premium cocoa
• 1 tablespoon of honey
• 2 cups yoghurt (homemade or plain Greek) dripped to remove the whey.
• 200 grams of pure cream
• ¼ cup water
• 1 ½ tablespoons of gelatin powder (red tub)
• 2 teaspoons of vanilla
• ½ cup blueberries for making the jelly
• 1 cup of blueberries for inside the jelly
• 1 ½ cups water
• 2 tablespoons of gelatin powder (orange tub)
• 1/8 teaspoon of powdered stevia or a few drops of liquid
• ½ tablespoon or more to taste of Honey
• Extra blueberries for decorating the cheesecake