LEMON BLUEBERRY ‘CHEESE CAKE’

One of the best things about having a dinner party is having great friends that bring remarkable desserts.  Last year my friend Amy brought this dessert to my house and I have been wanting to make it ever since.  The recipe is actually adapted from ‘Sweet Gratitude,’ a fabulous book of raw desserts.  There is actually no cheese in the cake, the soaked cashews create an incredible smooth creamy texture that is cheese cake like.

almond crust:
2 c almonds
3 oz date paste
1/4 tsp vanilla
1/8 tsp salt

lemon filling:
3 c soaked cashews (soak raw cashews covered by water for 8 hours, then rinse well)
1 1/2 c almond milk
1 c fresh lemon juice
3/4 c maple syrup
1 tbsp vanilla
3 tbsp lecithin
3/4 c coconut oil, melted, plus a little extra

for the blueberry topping:
8 oz frozen blueberries and their juice, thawed

1. For the almond crust, process all ingredients in a food processor or high powered blender.  You may need to stop along the way and scrape the sides of the processor or blender with a spatula.
2. Grease the bottom of the cheese cake pan or ramekins (I prefer to make individual mini cheesecakes with ramekins) with coconut oil.
3. Distribute crust evenly on the bottom of the pan or ramekins and lightly compact by hand.  Set aside to be filled.
4. For the lemon filling, add all of the ingredients in a high powered blender, except the lecithin and melted coconut oil.  Blend until smooth and creamy.
5. Add the lecithin and melted coconut oil, blend until well mixed.
6. Pour the filling into the prepared crust.
7. Place in the freezer for 1-2 hours to set.
8. Before serving top with blueberries and their juices.