Healthy Pink Cheesecake

For the crust:
Grind the almonds in a food processor for about a minute (or until they are finely chopped). Add the dates, coconut oil and salt to the processor and blend until it all comes together.

Flatten the almond mixture across the bottom of an 8-inch non-stick spring form pan to form a solid layer. Store in the fridge while the filling is being prepared.

For the filling:
In a blender or food processor, add the berries, banana, lemon juice and honey and process until pureed. Then stir together mascarpone, Greek yogurt, and the blended berries in a large bowl.

Pour the filling on top of the crust in the spring form pan to create a smooth layer then put the pan in the freezer for 1-2 hours. Then remove it from the freezer to soften just a bit before cutting and serving. Top the cake with fresh fruit and a couple of edible flowers (optional). Serve immediately.