This is a really amazing treat made mostly with cashews!

Ingredients:

Crust:

1/2 cup spicy walnuts (I found these at Trader Joe’s)

1/2 cup pitted dates

1/2 tsp Himalayan sea salt

Filling:

1 1/2 cups raw cashews

Juice of two small lemons

1/3 cup coconut oil

1/3 cup raw honey (honey is not vegan so use agave for pure vegan)

1 tsp vanilla extract

1 cup fresh organic blueberries

Strawberry for topping

Method:

Place ingredients for crust in a high powered blender or food processor. Mix well and then scrape out the contents. Press the crust onto saran wrap (placed on a pie pan) until it sticks together and forms a fine base.

Heat the honey and coconut oil until if forms a liquid. Add this to the filling ingredients WITHOUT the blueberries. Mix well. Pour 2/3 of the mixture on top of the crust. Add the blueberries to the remaining filling mixture and blend well. This will form the top layer of the cheesecake. Place the cake in the freezer for at least 20 minutes. Enjoy!