Dairy / Gluten Free Cheesecake

Crust:

• 3 cups raw almonds soaked overnight
• 1/2 cup dates, pitted 

Put in Vitamix and blend. Cover the bottom of a 9inch spring form cake pan with the coconut flakes (this prevents the cake from sticking the the pan). Pour the almond mixture on top of the coconut flakes, spread out and mold into the cake pan.

Filling:

• 3 cups raw cashews soaked for three hours
• 3/4 cup fresh lemon juice
• 3/4 cup honey
• 3/4 cup coconut oil
• 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
• 1/2 tsp  sea salt

Blend the cashews, lemon, honey, coconut oil, vanilla/vanilla bean, and sea salt. Blend until smooth. Pour on top of crust.

Topping:

• 1 bag of frozen blueberries (or any berry that you prefer)
• honey to sweeten

Simmer blueberries and honey on low heat to blend. You can add a little cornstarch to thicken. Pour on top of filling. Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly.