-First you should grease a 6″ springform pan with coconut oil and set aside.
-Next put pecans, almond flour, pitted dates, coconut oil, cinnamon and salt in a food processor and pulverize until it comes together in a sticky dough. Take the dough and press it evenly on the bottom of the pan to create a crust.
-In the same food processor put 2 cups of raw cashews (soaked in cold water overnight), 1/2 cup of shaken canned coconut milk, 1/4 cup of melted coconut oil, 1/3 cup pure maple syrup, 2 tbs lemon juice, and 1 tbs vanilla extract, blend all this until smooth then pour 2/3 of the mixture on top of your crust in the pan. Smooth over the top with a spatula and put the whole pan in the freezer to set.
-Add freeze dried blueberries to the remaining mixture and blend until smooth. Then add the mixture to the top of the other (now frozen) layer and put the pan back into the freezer to set
-Clean out the food processor and add 1 cup fresh blueberries, 1 tbs fresh lemon juice, and 1 tbs chia seeds, blend until smooth. Add this liquid on top of the frozen cheesecake and then put back into the freezer
-Put a knife under hot water to cut the dish, if made correctly you should have 3 layers on top of the crust and the cake should make 10 slices, serve frozen or thawed and enjoy! 🙂