Blueberry Jam Cheesecake

RECIPE: Ingredients: Crust 1/2 cup cashews 1/2 cup almonds 1 1/2 cups shredded coconut A pinch of pink Himalayan salt 1/2 cup maple syrup Blueberry jam 2 tsp chia seeds 6 tbsp water 2 cups frozen blueberries 2-3 tbsp maple syrup Cheesecake filling 3 cups cashews soaked for 3+ hours 1/2 cup lemon juice 2/3 cup maple syrup 1/2 cup cacao butter A pinch of pink Himalayan salt Zest of lemon Method: - In your food processor, reduce the cashews, almonds and coconut to small pieces. - Add salt and pulse. - Add maple syrup and water. Mixture should be sticky. - Press crust evenly onto a round cake tin lined with baking paper. Refrigerate. - To make jam, stir chia seeds with water in a small bowl and set in the fridge for 10-15 minutes. The seeds need to thicken. - Mash 1 cup of berries with a fork in a bowl. - Blend the remaining cup of blueberries in the food processor till smooth. -Add maple syrup and continue to process. Combine with mashed blueberries. - Once the chia seeds have thickened, add the blueberries and mix well. Keep in the fridge while you make the cheesecake. - Drain the cashews and place in a food processor with lemon juice, maple syrup, melted cacao butter and process till smooth and creamy. - Fold through salt and lemon zest and pour half the cheesecake filling over the crust. - Spread blobs of jam over the cheesecake and swirl with a chopstick or a fork. Reserve the remaining jam for the final layer. - Pour the remaining half of the cheesecake filling over the top and repeat the same proccess with the jam. - Set in freezer for 3-4 hours. - When ready to serve decorate with melted raw chocolate, berries and lemon zest.