2 cups raw cashews
2 cups boiling water
½ cups full fat coconut milk
1 large lemon, juice & zested
¼ cup liquid sweetener of choice (agave, maple syrup, honey)
½ cup frozen blueberries, thawed
½ cup raw almonds
½ cup raw walnuts
¼ cup raisons
See Instructional Video
Place cashews in boiling water and let it sit for 1-2 hours. In the meantime, prepare the crust
Combine the 1/4 cup raisins with 1/2 cup of almonds and walnuts in your food processor. Pulse until mixture holds together. Remove from food processor and press mixture down firmly in a 4x4 spring form pan lined with parchment paper. Place in freezer to set.
After cashews are done soaking, discard water. Add cashews to high speed blender with coconut mil, lemon juice, zest, and liquid sweetener. Blend until completely smooth. This can take up to 4 -5 minuets depending on the strength of your blender. Remove crust from freezer and pour cashew mixture in the pan.
Blend 1/2 cup frozen blueberries with 1 tablespoon of water. Drizzle blueberry mixture on top of cheesecake and place in freezer to set for 5-6 hours.
To serve: Remove from freezer and place in fridge 2 hours before serving