For one 8“ springform pan

Crust

• 1 cup raw pecans
• 1 cup almond flour
• 8 pitted dates
• 4 tbsp coconut oil
• 2 tsp cinnamon
• 1/2 tsp salt

Filling

• 4 cups raw cashews, soaked in cold water for at least four hours or preferably overnight
• 1 can coconut cream
• 2/3 cup maple syrup
• 2 tbsp fresh lemon juice
• 1 tsp vanilla paste
• 1 cup blueberries

Topping

• 2 cups frozen forest fruits
• 2 tbsp fresh lemon juice
• 2 tbsp chia seeds

Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the dough evenly along the bottom of the prepared pan.

In a blender, combine all of the filling ingredients except for the blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.

Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Let solidify in a freezer.

Add the blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.

Rinse out the blender, and add the forest fruits, lemon juice and chia seeds to it. Blend until smooth, and then pour and spread evenly over the other layers.

Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.

Serve frozen. Let thaw at room temperature for 10-15 minutes (or in the fridge overnight) before serving.