Blueberry Cheesecake

This recipe is from the San Francisco Cafe Gratitude which is now closed. My sister and I fell in love with their raw pies. Any fruit in season may top the cheesecake. Try different nuts for the crust. Almonds, walnuts and pecans are favorites.

Ingredients

 Filling

 3 c soaked (6 hours) cashews

   1 1/2 c almond milk

   1 c lemon juice

   3/4 c agave

   1/2 tsp Celtic sea salt

   1 tsp vanilla

Crust

   2 cups of nuts of choice

   1/2 cup coconut flakes

   1 tablespoon agave syrup

   1 cup pitted dates

a dash of salt

Instructions

1) Combine all the ingredients for the crust in the food processor. Spread and press into the bottom of a pie plate or springform pan. Place crust in freezer for at least an hour.

2) Combine all the ingredients for the filling in the food processor. Pour over crust.

3) Freeze to set. Defrost for 15-20 minutes before serving. Add blueberries and enjoy!