Vegan Cheesecake w/ Blueberries & Violas
1 cup packed pitted dates
1 cup raw walnuts
1 1/2 cups raw cashews (soaked)
1 large lemon juiced
1/3 cup coconut oil (melted)
2/3 scant cup full-fat coconut milk
1/2 cup agave nectar or maple syrup
Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside
Add nuts and process into a meal. Add dates back in and blend until a loose dough forms - should stick together when you squeeze a bit between your fingers.
Lightly grease a springform pan and scoop the crust into the pan and press with fingers. Set in freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth. Add filling to crust and tap to release any air bubbles, then cover with plastic wrap and freeze until hard - 4-6 hours.
When ready to eat, remove from springform and let sit at room temperature for 30 minutes. Garnish with blueberries and violas.