Vegan Cheesecake w/ Blueberries & Violas

Crust:

1 cup packed pitted dates

1 cup raw walnuts

Sprinkform Pan

Filling:

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

Garnish:

Blueberries

Violas

Directions:

1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside

2. 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.

3. Lightly grease a springform pan and scoop the crust into the pan and press with fingers. Set in freezer to firm up.

4. 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.

5. When ready to eat, remove from springform and let sit at room temperature for 30 minutes. Garnish with blueberries and violas.