Name: No-Bake Layered Blueberry Cheesecake (Gluten Free, Paleo + Vegan)
Prep time: 45 min
Total time: 45 min
Yield: 10 slices
Ingredients: ½ cup raw pecans; ½ cup almond flour; 2 pitted dates; 2 tablespoons coconut oil; 1 teaspoon cinnamon; ¼ teaspoon kosher salt; 2 cups raw cashews (soaked in cold water for at least four hours or preferably overnight (see Notes)); ½ cup canned coconut milk (shaken); ¼ cup coconut oil (melted and cooled (use refined coconut oil if you want no coconut flavor)); ⅓ cup pure maple syrup; 2 tablespoons fresh lemon juice; 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder; ¼ cup freeze-dried blueberries; 1 cup fresh or frozen blueberries (thawed, if frozen); 1 tablespoon fresh lemon juice; 1 tablespoon chia seeds