Raw Blueberry Cheesecake

Adapted from here.

Crust:

• 1 cup raw pecans
• 8 soft Medjool dates
• 1 tsp vanilla
• 1/2 tsp fine sea salt

Filling:

• 1 1/2 cup raw cashews (soaked if they're actually raw, but don't bother otherwise)
• Juice of 1 lemon
• 1/4 cup coconut oil
• 1/3 cup honey
• 1/4 tsp fine sea salt
• 2 tsp vanilla
• 1 pint fresh blueberries (or any other berry I'm sure)

Instructions:
1. In a food processor, combine pecans, dates, salt and vanilla.

2. In a spring form pan, or a pie dish lined with parchment paper press crust mixture evenly.

3. Process the ingredients for the filling until it forms a very creamy paste. All traces of cashew crumbs should be gone.

4. Scoop about half the filling into dish and spread evenly.

5. Add blueberries to remaining filling and process until smooth. Spread remaining filling in dish. Place in freezer until firm.
6. Remove from freezer 15-30 minutes before you want to eat it.

***Warning... I have made 2 of these pies in the last 3 weeks.  They are addictive!***