This is only half of how good it tastes!
This non-dairy raw cheesecake is made with a crust of walnuts, pecans, shredded coconut and dates.  The filling is cashew nuts, fresh lemon juice, coconut oil, and agave.  The topping is fresh blueberries crushed and poured over the top. A ‘Vita-Mix’ blender is ideal for this recipe because lower-powered ‘generic’ blenders just won’t give you a smooth enough consistency for the filling.  If using another blender, be sure to stop the blender and hand-mix/stir the contents from time to time throughout the blending process.  This is an easy, yummy ‘cheesecake’ to prepare.

1/3 cup pure water
1 cup walnuts
1 cup pecans
1 cup dried figs, stems removed
2 tablespoons coconut flour, for dusting

In a food processor, ‘pulse’ the walnuts and pecans until chopped small.  Place in a large bowl.
Blend the figs with 1/3 cup pure water in the food processor until smooth and mix with the nuts thoroughly.
In a 7” diameter X 2” high ‘spring release’ cake pan, dust the surface and sides with coconut flour. Press the crust dough down very tightly, lining the bottom and sides to the very top.  Set aside.

2 cups cashews
1 cup *lemon juice
1/3 cup + 1 tablespoon agave nectar
2 tablespoons coconut oil
2 tablespoons vanilla flavoring
1/2 cup water, pure
Topping: 1 box blueberries, fresh, whole, rinsed and drained  (see step 2)

Blend all of the ingredients in a high-powered blender until smooth and creamy. 
Pour mixture into crust. Blend 1/2  box of blueberries with 1/2 teaspoon of agave and mix with remaining blueberries. Cover ‘cheesecake’ with the blueberry mixture.
Refrigerate a minimum of 24 hours and serve when the ‘cheesecake’ sets up firmly.

Yield: one 7” ’cheesecake’ serves 12-16  Excerpted from Vegan Bite By Bite book.