I Was Made For Sunny Days and Raw Blueberry Cashew Cheescake

We have had glorious weather of late. Clear, sunny skies with cold temperatures, but I don't care. I can put on a sweater, but I can't make my beloved Sun come out in these parts. I have been dabbling in cashews recently. This is a Raw Blueberry Cashew Cheesecake. Very, very good.

This is what I did:

I soaked 3.5 cups of cashews in water overnight.

In the food processor, I pulsed the cashews(reserve 1/2 cup for cream topping) into a fine paste and added through the top:

1/2 cup agave syrup

3/4 cup coconut oil, melted

1/4 cup water

vanilla paste, a lot, maybe 2tbls

juice from one Meyer Lemon and the zest

about two cups frozen blueberries

I blended it until it looked like a thick, purple smoothie and put it into this crust:

1/2 cup raw walnuts

1/2 cup raw almonds

1/4 t sea salt

1/4 cup golden raisins, you can use dates, dried fruit, anything like that

1 t almond extract

I blended in the food processor until it stuck together and lined my favorite pie plate because spring form pans scare me.

I spooned the filling into the pie plate, covered it and put in the fridge for 3.5 hours.

The Cream

1/2 cup soaked cashews

1/2 cup water

2 Tbls agave syrup

2 Tbls high quality vanilla paste

1/4 coconut oil melted

Again, blended until smooth and then whipped it up a bit. I put it in a container and refrigerated it. After the pie had set for 3.5 hours, I spread the cream on the top and let it set until we ate it. I mean devoured it.

I also made a sauce to go with it:

2 cups fresh blueberries

3 Tbls agave syrup

juice from one lemon

a lot of cinnamon, maybe 1 1/2 Tbls

I blended this up in the little chopper and served it with the cheesecake. It tasted fresh and alive. Really yummy.

Try it. Really. So good.

Xo.