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1
For the crust, whiz walnuts in high-speed blender until they make a powder, than add dates and salt and process again until combined. The mixture should stay together when squeezed in your hand. Line the bottom of a 6-inch cheesecake pan with shredded coconut, then use your fingers to press in walnut mixture into the bottom of pan and up the sides of the pan for the crust. Both should be about 1 cm thick.
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2
For the filling, drain cashews, and then throw all ingredients into a blender and process on high for about 2 minutes, until completely smooth. If well soaked, you likely won't need additional water, but if your blender isn't powerful enough, add as little water as necessary to blend and create creamy texture. Pour mixture on top of crust.
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3
Place in freezer for at least 1-2 hours, to firm up before serving. If you leave it in the freezer longer, you will need to thaw before serving. Will last in refrigerator for up to 3 days, and in the freezer, about 5 days.
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4
For the optional blueberry topping, in a saucepan over medium heat, combine the blueberries, water, coconut sugar and lemon juice. Stir frequently, and bring to a low boil.
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5
Next, slowly stir the chia seeds into the blueberries. The berries will break down and form a slightly gel like consistency. Simmer until the jam is thick enough to coat the back of a metal spoon, about 10-12 minutes.
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6
Remove from heat and gently stir in vanilla. The jam will last in an airtight container in the fridge for about a week. Spoon over the cake when ready to serve. To get the same texture as the photo, spoon additional frozen berries on top of the jam and gently press in, to cover the entire cake surface.
