1½ cups cashews (soaked for 15 mins in boiling water or soak overnight)
1 400g can organic coconut cream
½ cup cacao butter
Juice 1 lemon
2 tsp vanilla extract
½ cup frozen blueberries (fresh also work)
⅓ cup maple syrup
Method
In a food processor, blitz together the almonds until they form a rough crumb, add dates and blitz again, add water if mixture is not sticky enough. Once sticky press down evenly on to the base of a round 20 cm cake tin.
For the filling, begin by melting down cacao butter in a saaucpan over low heat until liquid. Add melted cacao butter and all the remaining filling ingredients to a food processor or blender and blend until smooth. Pour mixture over base and set in freezer for about 4 hours or overnight. Once set decorate with extra blueberries. Once set it can be stored in the fridge for up to 1 week or stored in the freezer for 6 + months. The texture is nicest from the fridge so I recommend defrosting in the fridge before eating.
Recipe by Talida Voinea at https://talidavoinea.au/ultra-creamy-raw-vegan-blueberry-cheesecake/