Crust:

• 2 cups almonds
• 1 cup pitted Medjool dates (soak in water for 5-10 minutes if hard)
• 3 TBSP coconut oil

Filling:

• 2 cups cashews
• 1/3 cup maple syrup
• 1/3 cup coconut oil
• juice of 1/2 a lemon

Blueberry Topping:

• 4 cups fresh BC blueberries
• pinch of salt
• 1/4 cup coconut sugar
• 1-2 TBSP corn starch (or arrowroot/tapioca)
• 1-2 TBSP water
• 1 tsp cinnamon

1. Bring some water to a boil in a kettle
2. Place 2 cups cashews in a bowl and cover in the hot water for 10-15 minutes
3. Meanwhile, place the almonds in a food processor and blend until an almond meal consistency
4. Add the pitted Medjool dates and blend again
5. Add the 3 TBSP coconut oil and blend one last time - the consistency should be sticky
6. Press the crust mixture firmly into a cheesecake or tart pan and place in the freezer to set
7. Rinse the food processor and place the drained cashews, maple syrup, coconut oil and lemon juice in and blend for 1-2 minutes, until very creamy and not chunky
8. Spread on top of the crust and place back in the freezer or fridge
9. Place the blueberries in a pot over low-med heat and stir until they start to boil
10. Then, add the pinch of salt and the coconut sugar and mix again
11. Mix 1 TBSP cornstarch with 1-2 TBSP water in a small cup (so it's premixed) and then mix into the boiling blueberries
12. Stir continuously to thicken it, adding a touch more cornstarch directly in if need be - the consistency should be slow to move if you tip the pan, but it will thicken even more once off the heat
13. Finally, add the cinnamon and remove from heat
14. Let it cool and then spread on top of the cashew mixture
15. Place in the fridge to set for 2-4 hours before cutting (for best results)