In a pot, add the water and bring to a boil.

Add the blue tea and and let it boil for 1 minute.

Strain the tea and set aside.

In a food processor, add the almonds and grind them into a fine powder.

Now, add the dates, salt, desiccated coconut, and coconut oil.

Grind all of these ingredients into a sticky and coarse base for the cheesecake.

Line a 8-inch springform pan with baking paper cut into a circle and add the this base to the pan.

Using your hands, evenly flatten the base until you have a 1/2-inch thickness.

Refrigerate for 30 minutes. Meanwhile, you can make the cheesecake filling.

In high speed blender, add the cashews, coconut cream, and maple syrup.

In a pan, add 1/2 cup of blue tea decoction and bring to a slow boil.

Add the agar powder and mix well to combine. Let the decoction thicken slightly.

Add this thick decoction to the blender.

Blend on high speed until you have a super smooth cashew puree with a beautiful blue color.

Pour the cheesecake filling over the base in the springform pan and refrigerate for 3 to 4 hours.

Once everything is fully set, remove the cake from the springform pan and enjoy the blue deliciousness!