3 cups cashews, soaked in water overnight and drained
1/4 teaspoon sea salt
2/3 cup melted coconut oil
2 teaspoons vanilla extract
1/4 cup freshly squeezed lemon juice
1/2 cup agave nectar
Topping Ingredients
2 cups blueberries
2 teaspoons freshly squeezed lemon juice
2 tablespoons agave nectar or pure maple syrup
Instructions
Place the almonds and sea salt in a food processor and grind.
Add the dates and process until the mixture is well processed and sticks together.
Press the mixture evenly into the bottom of a pan.
Use a high-speed blender or food processor to process all the filling ingredients thoroughly, until they are silky smooth.
Pour the mixture over the layer of crust and use an inverted knife to smooth it over.
Place the cheesecake in the freezer for an hour, then transfer it to the fridge and let it set overnight.
When the cheesecake has set, blend 1 cup of blueberries, the lemon, and the agave nectar in a blender until smooth.
Pour the mixture over the cheesecake (or you can spoon it over individual slices).
Top with Blueberries
Cover and store the cheesecake in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the cake, defrost the slices in the fridge for several hours before serving.
