Soak cashews in room temperature water for at least four hours OR cover in boiling water and soak for 30 minutes. Drain.
Bring all ingredients for the cheesecake layer to room temperature. This will prevent the coconut butter from solidifying when it is combined with the other ingredients.
Remove pits from dates. Add dates, walnuts and salt to food processor and process until the mixture is crumbly but sticks together when pressed between your thumb and fingers. Press mixture into the bottom of a 9” springform pan. Chill in the freezer while preparing the cheesecake layer.
Warm coconut butter in a glass bowl over a pan of boiling water until it becomes soft.
Drain cashews. Blend all ingredients in food processor until creamy. You may want to scrape down the sides of the food processor a couple of times to be sure to get everything well blended. Pour over base layer in springform pan and spread evenly. Chill in the fridge for three hours to set.
To serve, top each slice of cheesecake with two tablespoons of blueberry sauce.
In a medium saucepan, bring blueberries, lemon juice, lemon zest and honey to a boil, stirring occasionally. While the blueberries are coming to a boil, whisk arrowroot starch and water in a measuring cup to dissolve. Add water and arrowroot starch mixture to the blueberries and return to boil. Reduce heat to medium and cook sauce for 5-7 minutes to reduce liquid and thicken slightly. Let cool, then pour sauce into a jar to store in the fridge.
Pecans or almonds can be used instead of walnuts for the base. Strawberries or raspberries can be used instead of blueberries