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Blueberry Cheese Cake

8” pie / non-dairy

Ingredients:
-filling
2 cups fresh or frozen blueberries
2 1/2 cups soaked cashews
2/3 cup raw Agave
1 1/2 tsp vanilla
1/2 cup coconut butter or oil
1 cup of lemon juice
2 rounded tbs of lecithin
1/4 tsp salt

-crust
1/2 cup almonds
1/2 cup macadamia
1/4 cup walnut
1/4 cup coconut flakes
1/3 cup moist dates chopped
pinch of salt

Equipment:
- food processor
- high-speed blender
- 8” spring form pan

Process:
crust:
1. – in a food processor fitted with the “S” blade process the almonds, macadamia nuts, walnuts, coconut, vanilla and salt; slowly adding the dates to make the mixture stick together.
2. – press the crust mix into bottom of spring form cheesecake pan.

filling:
1. – blend all of the ingredients except lecithin and the coconut butter/oil until smooth.
2. – add lecithin and coconut butter/oil  and blend until well incorporated.
3. – pour into spring form pan on top of prepared crust.
4. – place in refrigerator to set for 2-3 hours.
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