Raw orange and blueberry cheesecake

INGREDIENTS

Crust
2 c raw nuts
1 c dates or raisins
A pinch of salt

Orange Cheesecake
3 c cashews
3/4 c fresh orange juice
1/2 c agave / maple syrup
1/2 c melted coconut oil
Juice of one lemon
Zest of all the oranges juiced
A pinch of salt

Blueberry Cheesecake
2 c blueberries
1/4 c of orange cheesecake mix

DIRECTIONS

1. Crust: Process the nuts and dates/raisins in your food processor until the nuts have become crumbs and the mixture sticks together when you press it.
   
2. Press into the bottom of a spring-form pan and put in the refrigerator.
3. Orange Layer: Blend all ingredients (except orange zest) in your high-speed blender until very smooth, then add in the orange zest with a spoon.
   
4. Reserve 1/4 cup of this mixture for the blueberry topping – pour the rest onto your crust and put in the freezer.
5. Blueberry Layer: Blend the blueberries and the 1/4 cup of cheesecake mixture in your food processor or blender until creamy but still with small pieces of blueberry for texture.
   
6. Spread this over your cheesecake and keep in the freezer or fridge overnight. If you can wait a day — this is best after two days (and not frozen, of course) enjoy with sliced oranges and blueberries.