How long does raw lavender cheesecake bars [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw lavender cheesecake bars [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw lavender cheesecake bars [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes raw lavender cheesecake bars [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does raw lavender cheesecake bars [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

9 years ago

Raw Lavender Cheesecake Bars
[Vegan, Gluten-Free]

SA By: Sara Alisson

Author Bio

My name is Sara and I am a food & lifestyle blogger and a YouTuber.... Read More

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Dairy Free

An extremely delicious combination of raw cheesecake and lavender. Sweet, creamy, and free from refined sugar, these no-bake cheesecake bars have a luscious cashew-based cheesecake filling with floral notes of lavender that are sweetened with maple syrup.

Ingredients You Need for Raw Lavender Cheesecake Bars [Vegan, Gluten-Free]

For the Crust:

1 cup hazelnuts
5 whole Medjool dates
1 tablespoon maple syrup (or other liquid sweetener)
1 tablespoon cocoa powder

For the Cheesecake:

3/4 cup cashews soaked in water (at least 3 hours)
1 cup vegan yogurt (unsweetened is preferred)
2 tablespoon coconut oil melted
1 tablespoon lime juice
1/2 teaspoon vanilla
3 tablespoons maple syrup (or other sweetener)
1 teaspoon lavender
1 tablespoon psyllium husk
A pinch of salt

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How to Prepare Raw Lavender Cheesecake Bars [Vegan, Gluten-Free]

Soak the cashews in warm water for at least 3 hours, but best overnight. Rinse well before using.
In a food processor, combine all the crust ingredients together and mix well.
Prepare a rectangular pan (about 5x8 inches) by lining it with parchment paper. Press the crust into the pan.
In a mixer, blend together all the filling ingredients until no lumps are there.
Pour the liquid onto the flattened crust. Bang on the table to remove excess air.
Let sit in refrigerator or a freezer for at least one hour.
After the cheesecake is set, take it out of a pan and slice accordingly into rectangular bars.
Enjoy it with a dollop of more vegan yogurt.

Notes

These bars last very well in a freezer but you can keep them in a fridge in an airtight container for about 1 week.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.