Raw Blueberry Lemon and Cashew Cheesecake

- 125g / 4.41oz frozen or fresh Blueberries
- 300g / 10.6oz raw Cashews
- 125ml / 4.23fl oz Coconut cream
- 2 tbsp melted Coconut oil
- 85ml / 2.87fl oz Maple syrup
- 1 tsp Vanilla extract
- 1 zest and juice Lemon
- 1 tbsp Nutritional yeast
- 150g / 5.29oz raw Almonds
- 150g / 5.29oz pitted Dates
- 45g / 1.59oz desiccated/dried Shredded coconut

1. Line the cake pan with strips of parchment paper.
2. Blend 150g / 5.29oz raw Almonds in a high-speed blender or food processor until finely chopped.
3. Add 150g / 5.29oz pitted Dates and 45g / 1.59oz desiccated/dried shredded Coconut and blend until it becomes a sticky, chunky mixture, adding 1 tbsp water as needed.
4. Transfer the base to the prepared cake pan and press down firmly.
5. Spread 125g / 4.41oz frozen or fresh Blueberries on top of the base and place it in the freezer until set.
6. For the filling, drain and rinse 300g / 10.6oz soaked raw Cashews, then blend with 125ml / 4.23fl oz Coconut cream, 2 tbsp melted Coconut oil, 85ml / 2.87fl oz Maple syrup, 1 tsp Vanilla extract, zest and juice of 1 Lemon, and 1 tbsp Nutritional yeast until smooth.
7. Remove the base from the freezer and pour the lemon cashew filling on top of the Blueberries, spreading it evenly. Top with extra Blueberries and decorate as desired.
8. Freeze for 2-3 hours until set.