Cheese-less Cheesecake

From Ashley Olivine

Crust:
1 cup pitted dates
1 cup pecans

Blend until the chunks are gone, then press into container.

Filling:
2 1/2 cups cashews (soak overnight before blending, remove excess water)
1/2 cup coconut oil (melted)
1/2 cup honey or maple syrup
1/3 cup lemon juice
Blend until smooth. Pour into container, on top of crust. Freeze until firm. If completely frozen, let it sit out before serving.