Vegan Grilled Cheese Pita with Hot Agave "Honey"

Put all the ingredients for the syrup in a pan over medium heat, stir frequently until it starts to bubble, bring the heat down to low, and simmer for 10 minutes while stirring.
Set aside and allow to cool completely. Store in an air-tight glass container at room temperature for up to 4 weeks.
Lay pita bread flat on a cutting board and place one hand on top, use your other hand to cut it with a sharp knife along the edges while rotating the bread until you have it in two pieces. Repeat with the other bread.
Spread butter on the outer sides of all the bread slices, then lay them on the cutting board with buttered sides down. Place vegan cheese slices in an even layer on top of two of the slices, sprinkle with some nigella seeds (not too much as it can become bitter), cover with the other two slices (with the buttered sides up).
Heat a large pan over medium heat, add the pitas and fry until the bottom is golden brown. Flip them and fry for another couple of minutes, to help the cheese melt you can add a few drops of water in the pan and cover with a lid. The cheese will steam and melt nicely.
Remove from the pan when the cheese has melted and both sides are golden brown.
Cut the pitas across the middle and drizzle with a little of the hot agave "honey", top with some more nigella seeds, vegan parmesan, and thyme. Serve with vegan garlic yogurt and pickles (optional).