Freeform, No Bake Cheesecake

• 1/2 cup cashews
• 1/2 cup shredded coconut (processed finely)
• 1 tablespoon butter
• salt, pinch
• 1 coconut milk, can
• 1.5 teaspoons gelatin, grass fed
• 2 lemons, zest and juice
• 1 teaspoon honey
• 1 teaspoon almond essence
• 1 cup blueberries
• 1/2 teaspoon honey
• 1/2 teaspoon cinnamon
• 1/4 cup water

1. Begin with your bases - process cashews, shredded coconut, butter and pinch of salt until a dough forms. Press into egg rings arranged on a parchment line tray and refrigerate.
2. To make your cheesecakes, pour 1/2 cup of coconut milk into a bowl and sprinkle with gelatin to bloom. Pour the rest rest into a saucepan with lemon juice and zest, heat don't boil and take off heat to infuse. Generally I bloom gelatin for 10min. Mix gelatin mix into warmed lemon coconut mix and whisk together with almond essence and honey. Pour into 4 ramekins and allow to set, up to 4 hours,
3. Lastly to make your blueberry coulis, mix blueberries, honey, cinnamon and water on low heat until blueberries fall slightly.
4. Run a knife around inside of egg rings to remove bases, run knife around inside of ramekins to remove 'cheesecakes' and stack on top. I put another base on top and coulis on top of that. Yum

cashews, coconut, butter, salt, coconut milk, gelatin, lemons, honey, almond essence, blueberries, honey, cinnamon, water

Taken from food52.com/recipes/30314-freeform-no-bake-cheesecake (may not work)