Raw, Vegan, & Gluten-Free Blueberry Vanilla Cheesecake

INGREDIENTS

1 cup

medjool dates

3/4 cup

raw almonds

1 tbsp

creamy almond butter

1/2 tsp

vanilla extract

1/2 tbsp

coconut oil

1/4 tsp

salt

1 1/2 cups

raw cashews, soaked (soak cashews overnight, or "flash soak" by soaking in boiled water for one hour.)

1/2 cup

maple syrup

1/3 cup

+ 1 TBSP full-fat coconut milk

1/3 cup

frozen blueberries

1 1/2 tbsp

lemon juice

1 tsp

vanilla extract

1/2 tbsp

coconut oil, melted and cooled

1/2 tsp

salt