This cake lives in a corner of my heart. I created it during my culinary journey in Maine, a land blessed with the world’s most delicious wild blueberries. The flavor combination of lemon and blueberries is one of my favorites, and this is by far my most popular cake on Instagram.


  • 1/2 cup raw hazelnuts 

  • 6 dates, pitted and chopped

  • 1/2 tsp vanilla extract

  • 1/2 tsp unrefined coconut oil, melted

  • Pinch of salt

  • 1 1/2 cup cashews, soaked

  • 1/2 cup almond milk, homemade

  • 1/4 cup + 2 tsp lemon juice

  • 1 tsp lemon zest

  • 1 Tbsp + 1 tsp coconut nectar

  • 1 tsp nutritional yeast

  • 1/2 tsp vanilla extract 

  • 1/4 tsp salt

  • 3 Tbsp unrefined coconut oil, melted

  • Blueberries (as many as you want!)


  1. In a food processor pulse the hazelnuts until partially broken. 

  2. Add the chopped dates, vanilla, coconut oil, and salt and process until a sticky dough is formed.

  3. Press into a 6 inches spring mold and form an even layer. 

  4. Place into the freezer for 30 min until it firms up. 

  5. To prepare the filling, first rinse and drain the cashews. 

  6. Blend all ingredients together (except coconut oil and blueberries) in a high-speed blender until nice and smooth. 

  7. Add the coconut oil and blend again at slow speed just for a few seconds until well incorporated. 

  8. Pour the cream over the base and disperse as many blueberries as you want throughout the filling (I used 1 cup.

  9. Place the cake into the freezer for at least 3 hours. 

  10. One hour before serving, remove the cheesecake from the mold and place into the refrigerator. 

  11. Garnish the top of the cake with a huge blueberry mountain and enjoy!