Vegan Blueberry Cheesecake | BC Blueberry Council

Ingredients

• 2 cups almonds
• 1 cup pitted Medjool dates (soak in water for 5-10 minutes if hard)
• 3 TBSP coconut oil
• 2 cups cashews
• 1/3 cup maple syrup
• 1/3 cup coconut oil
• juice of 1/2 a lemon
• 4 cups fresh BC blueberries
• pinch of salt
• 1/4 cup coconut sugar
• 1-2 TBSP cornstarch (or arrowroot/tapioca)
• 1-2 TBSP water
• 1 tsp cinnamon