Raw Summer blueberry cheesecake

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Raw Summer blueberry cheesecake
Adapted from Be good organics

1 1/4 cup almonds
1/2 cup dessicated coconut
1/2 cup medjoul dates, pitted (soak if using regular dates)
Zest of half a lemon
1/2 tsp vanilla powder
1/4 tsp sea salt
1 T coconut oil

Cream filling:
2.5 cups cashews (soaked 2 hrs then drained)
1 cup coconut cream
Juice of 1 lemon
1/2 cup light coconut nectar
2 T cacao butter
1/4 tsp sea salt

Blueberry filling:
2.5 cups fresh blueberries
2 tsp psyllium husk (or 1/4 cup coconut oil substitute)

1. Line a cake tin (with removable bottom) with a circle of baking paper cut to fit.
2. Add all base ingredients to processor and process till crumbly and fine. Should hold together. If not add 1 T water or date juice. Place into cake tin. Press in firmly and place in freezer.
3. Cream filling. Blend until super creamy and smooth. Pour half mixture into cake tin.
4. Blueberry filling: Add blueberries in and blend till combined. Pour in cake tin.
5. Put in the freezer for 3 hours or overnight. Then leave in the fridge to soften before serving

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