White Coconut-Millet Cheesecake
[Vegan, Gluten-Free]

To Make the Crust:

1. Mix the oats, coconut flakes, and a pinch of salt in a food processor, blend for 1 minute. Add the coconut oil, mix again.
2. Grease a round 8-inch springform pan, pour in the mixture, and form a pie crust. Press the dough up the sides of the springform pan, up to about 3/4 of the length. Place in the refrigerator while you prepare the filling.

To Make the Filling:

1. Cook the millet for 15 minutes (as directed on the package) and let it cool a bit.
2. Preheat oven to 365°F.
3. In a food processor, mix the cooked millet, coconut flakes, agave nectar, and vanilla extract.
4. Carefully open the can with coconut milk, scoop out the solid part, and add to the millet mixture; blend again. Add half of the remaining liquid from the coconut milk and coconut flour and mix again. It should be a thick batter/dough. Add more coconut flour, if needed.

To Make the Cheesecake:

1. Pour the mixture into the pan and bake in the middle of the oven for about 80 minutes.
2. Let cool and place in the refrigerator for at least 1 hour before serving.
3. Garnish with fresh or warm blueberries or raspberries.