Lemon Turmeric Vegan Cheesecake With Blueberries

INGREDIENTS

3 tbsp

Flax seed meal

12 1/2 tbsp

REBBL Turmeric Lemon Tart, divided * ((about 1/2 of a single 10oz bottle))

2 1/2 cups

Roasted cashews, soaked in water overnight**

1 cup

Unsweetened apple sauce

1/2 cup

+ 2 Tbsp Coconut sugar

1/4 cup

Honey

2 1/2 tbsp

Coconut oil, melted

1/2 tsp

Ground turmeric

sea salt

1 cup

Fresh blueberries

2 tbsp

REBBL Turmeric Lemon Tart

1 tbsp

Honey

1/3 cup

Coconut oil, softened to room temperature ((should be the consistency of soft butter))

3 tbsp

Honey

3/4 cup

Coconut flour, (sifted (66g)***)

sea salt