I love dessert, but lately I’ve grown tired of the usual suspects. It was time to find something new and exciting. This search led me to the discovery of something so deliciously different, I couldn’t wait to share it with you!
This lavender and lemon cheesecake is pleasing in so many ways. The texture is smooth, the flavor is refreshingly fresh, light, and sweet, and the aroma is intoxicatingly fragrant. There are only a handful of raw, vegan ingredients, so you can be sure that you are nourishing yourself as you indulge. The cashews provide iron-rich protein and healthy fat, while the lavender is well known to bless you with anti-inflammatory, mood-regulating, and calming effects.
Because of the beautiful lavender garnish, this dessert will double as a charming, aromatic centerpiece for your dining table. This is without a doubt the most delicious and elegant dessert that has ever graced my kitchen. I know you will impress all of your guests with this one!
Lovely Lavender & Lemon Cheesecake
Makes 1 cheesecake
For the crust:
½ cup Medjool dates, pitted
1 ½ cups mixed almonds & walnuts
For the filling:
3 cups cashews (soaked for 3-4 hours)
¾ cup lemon juice
2/3 cup raw, organic honey
¾ cup melted coconut oil
1-3 teaspoons dried lavender (adjust according to preference)
1 teaspoon vanilla extract
1 teaspoon salt
First, line the inside of a cake pan with wax paper. To make the crust, process dates and nuts together until mixture becomes textured and sticky. Remove to lined pan, patting down with your hands into the bottom of cake pan. Set in fridge for 30 minutes.
Next make the filling. Blend all ingredients together until cashews are entirely processed into a smooth and creamy texture. Pour mixture evenly over crust in cake pan, and set in the fridge or freezer until you achieve your desired firmness. This works best when left to set in fridge overnight, but 4-5 hours will suffice. Gently remove from cake pan, discarding wax paper. Garnish with lavender, serve, and enjoy!