Vegan Cheesecake with Blueberry Topping

The optional topping is the only non-raw part of this dessert, but I really wanted a gooey, blue-y topping that I honestly don't know how to acheive in the raw world. If you're all raw, you can leave it off or simply top this with some fresh fruit instead. Enjoy!!

Crust:

1/2 cup raw almonds

1/2 cup shredded coconut

1/2 cup raisins (packed firmly into the cup)

1/8 teaspoon sea salt

Filling:

1 1/2 cups raw cashews (soaked overnight in water, unless you're using a Vitamix or other high-powered blender)

1/2 cup raw agave nectar

1/2 cup fresh lemon juice

1/4 cup coconut oil

4 teaspoons vanilla

1/2 teaspoon sea salt

1/8 teaspoon nutmeg

Blueberry Topping:

6 tablespoons maple syrup

3 tablespoons fresh lemon juice

3 tablespoons arrowroot

10 oz bag frozen blueberries (fresh work too!)

1. In a food processor, blend all of the crust ingredients until they begin to stick together well. (There should still be the appearance of texture where you can see the individual ingredients, but it should be crumbly and very sticky.) Press into the bottom of a pie pan and place in the freezer until the filling is ready.

2. Blend the filling ingredients (in a food processor or good blender) until completely smooth and creamy. Pour/scrape into the pie pan and smooth out the top. Refrigerate for an hour or so, until firm.

3. For the topping, place the maple syrup, 3 tablespoons lemon juice, and arrowroot in a small pot and whisk until smooth and no lumps remain. Add the blueberries and bring to a boil, stirring. Reduce heat to low and continue to stir until the mixture is thick and perfectly gooey. Let cool slightly (about 10 minutes) and pour/scrape over the cheesecake. Refrigerate for an hour or more, then serve.

Serves 8-10; GF/SF/Blue/HR (according to the health guidelines in my cookbooks and coaching programs)