Creamy Raw Blueberry Cheesecake

This is better than the real deal baked dairy treat in my opinion. Not only does it taste divine it is really good for you, chock full of nuts and healthy oils. You really must try this, I have converted a few sugar addicts to this raw treat, tasting is believing!
Creamy Raw Blueberry Cheesecake
plate: 24 cm Flan dish
10 dates
2 handfuls of almonds
Creamy filling
2.5 cups of cashews soaked overnight and then drained
1/2 cup organic virgin coconut oil
1/2 cup lemon juice
1/2 cup raw canadian maple syrup
1 tablespoon vanilla extract
Blueberry topping
1 cup of fresh blueberries
5 dates
Tablespoon of maple syrup
Pulse the dates and almonds to make the filling, when they are a grainy texture pour straight into the flan dish and press into the dish all the way to the sides evenly and smoothly. Place the dish into the freezer to harden a bit whilst you make the filling. Rinse out your food processor and then add all of the ingredients needed for the filling and blend for longer than you think to gain a creamy consistency with no lumps. Keep scraping down the sides after a minute to ensure everything is mixed up really well. I find it usually takes around 5 minutes of blending, sometimes more. When it is very smooth, pour the filling on top of the base and freeze for an hour. Now make the the topping by blending ingredients for a few seconds until a spreadable texture. Set aside the mixture until the you take the cheesecake out of the freezer. Spread the mixture evenly over the cake (make sure it is semi frozen) and then freeze again, ideally overnight. When you would like to serve it, take it out of the freezer for around half an hour before. You may keep it refrigerated afterwards if there is any left!

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