1 cup light or full fat sour cream (I use light, but full fat gives it a creamier flavour)

Preheat oven to 325 F and line an 8x8-inch baking pan or equivalent with parchment paper

For the crust ~ add dates and walnuts into a food processor and blend until crumbly, then add coconut oil, 1 cup coconut flour, ¼ teaspoon sea salt and 1 tablespoon of agave. Blend until it becomes sticky thick dough.

Set ¼ of the crust mixture aside. Using a fork or spatula, press the remainder into your baking pan.

For the filling; beat eggs until frosty. Add 1/3-cup agave, sour cream and 4 tablespoons of coconut flour. Mix until it becomes thick consistency. Pour filling over the crust and evenly cover with blueberries. Sprinkle balance of crust mixture over top.