First, make sure that your cashews are soaked. You can soak them in water overnight or alternatively, soak them in hot, boiled water for an hour.
Make raw crust by processing dates, almonds, coconut oil, vanilla, and almond butter together until mostly pulverized and small pieces are left. The mixture should be a little dry, but sticky enough to mold.
Line a baking tray (I use an 8x8) with parchment or wax paper, and press the crust into it, until completely uniform. It should be very firmly packed.
Now make the cheese filling. Drain soaked cashews and add to a high speed blender with the maple syrup, coconut milk, vanilla, lemon juice, coconut oil and salt. Blend thoroughly until completely smooth. Feel free to taste and adjust - I added a tad more salt and lemon juice to get the balance and acidity just right.
Pour 1/2 of the cheesecake filling over the crust and tap until the mixture has evenly distributed.
Now, add the frozen blueberries to the remaining cheesecake filling that you have left in the blender. Blend until completely smooth and light purple color is achieved.
Now, gently pour the blueberry filling over the crust in your baking dish. Smooth with the back of a spoon or spatula, being careful not to dip into the vanilla layer. Tap the dish on the counter to ensure everything is uniform and smooth. Top with cheesecake with frozen blueberries, slivered almonds (if desired), and a pinch of maldon sea salt.
Freeze cheesecake for 5-6 hours. (I know...patience is key, but so worth it)! When it's complete, slice into bars and enjoy! Best served immediately. Store in freezer.