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Coconut Cheesecake With Berries and Lavender [Vegan, Gluten-Free]

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Not only is this cakes as fresh as a breath of spring air, it's rich in vitamins and mineral salts of saturated and unsaturated fats. This incredibly beautiful cake has a simple date and walnut crust that is layered with chocolate cheesecake and then finished with a light berry and lavender cheesecake. It's to die for.

Coconut Cheesecake With Berries and Lavender [Vegan, Gluten-Free]


For the Base:

  • 1 and 1/2 ounces walnuts
  • 1 and 1/2 ounces almonds
  • 6-8 pitted dates
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon coconut flakes

For the Cheesecake:

  • 5 ounces cashews, soaked
  • 1/2 cup coconut milk (the thick part only)
  • 1 teaspoon lemon juice
  • 1 tablespoon vanilla powder or 1/2 teaspoon vanilla extract
  • 3 tablespoons coconut oil
  • 15-20 frozen raspberries
  • 8-12 frozen blueberries
  • 8-10 tablespoons rice syrup
  • 1 tablespoon lavender or edible flowers (optional)
  • 1 tablespoon unsweetened cocoa powder


For the Base:

  1. Drain and dry the cashews with the paper towel (set the aside to dry for the filling).
  2. Take the coconut milk from the can, being to remove the dense part and not the liquid. You can directly drain the can in a sieve or filter.
  3. Purée the walnuts, almonds, pitted dates, and cocoa until mixture is coarse and slightly crunchy but compact.
  4. Add the coconut or oats and work the mixture with your hands.
  5. Coat the base of the chosen pan with the dough.
  6. Push the mixture to the sides and make sure it is even.
  7. Store this in the freezer.

For the Filling:

  1. Blend the cashews and the coconut milk in a food processor until smooth.
  2. Add the coconut oil, syrup, and vanilla. Blend until mixture it is smooth and creamy.
  3. Take 1/3 of the mixture and add a tablespoon of cocoa. Stir this well.
  4. When the cream is uniform, spread the chocolate cream over the base and then put it back in the freezer.
  5. Add the remaining mixture of cashew lemon juice and blend it for 30 seconds.
  6. Take half the mixture and put it temporarily aside.
  7. Add the cashew cream to the raspberries and blend. Add raspberries to obtain the desired color. Add sweetener to taste.
  8. When the color and flavor satisfy you, pour this layer over the chocolate one and put it back in the freezer.
  9. Put the cashew cream and remaining coconut in a blender you have washed and dried and add the blueberries until you get the shade of color that you like.
  10. Add the dried flowers and mix.
  11. Take the mold from freezer and spread the mixture evenly.
  12. Store this in the freezer and cover it with a bowl. This will prevent the cake from crystallizing.
  13. Let it sit in the freezer for at least 2 hours.





Low-fat, refined sugar-free, and healthy vegan recipes to feed your beauty, your eyes and your soul. I’m Fran, an Italian food lover and food photographer! I create delicious healthy vegan recipes to feed your beauty, your eyes and your soul. Beauty Food Blog is where you can find all my healthy, vegan, low fat, refined sugar-free and mainly gluten free recipes. Come and check out my colorful and easy to make deliciousness!



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