Oh my. This is raw, vegan, and absolutely divine.
I know the flavours are rather summery, and yet it's January. But I thought "what the heck"... I doubt anyone will complain.I highly suggest you make this as soon as possible, and feel your world come alive. This is actually my first raw cheesecake, and I now know it will become one of my stand-by special desserts. It's delightful, truly.
It's wonderful how first you get that taste of lemon, fresh and light; then right after, you begin to taste the subtle lavender coming through and are surprised by how much you like it!
Who could have imagined a handful of raw, whole foods could create such a beautiful and elegant dish? Well I'm not gonna lie... I could easily imagine it. But that's only because I'm so in love with raw desserts (and food).
Share this delicate and lovely cheesecake with your loved ones; and enjoy the tastes, textures, and simple happiness they all bring.
Lavender & Lemon Cheesecake: makes 1 cheesecake
1/2 cup dates
1 1/2 cups nuts (I used soaked walnuts and almonds)
Surround the inside of a cake pan with wax paper or plastic wrap. Process dates and nuts together until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.
3 cups cashews (preferably soaked for 3-4 hours)
3/4 cup lemon juice
2/3 cup honey/agave/maple syrup
3/4 cup melted coconut oil
1 teaspoon salt
1-3 teaspoons dried lavender (depends on how much you like lavender; I used 3)
1 teaspoon vanilla extract/seeds from 1/2 vanilla pod
Blend all ingredients together until smooth and creamy. It will taste... glorious. I'm not kidding, angels may start singing. Pour onto crust in cake pan and set in the freezer or fridge until it has the hardness you want (probably 3-5 hours or overnight). Take out of cake pan holding the wax paper or plastic wrap and put on your favourite plate. Slice and enjoy.