Blackberry Lemon Lavender Cheesecake
[Vegan, Gluten-Free]

To Make the Crust:

1. Throw the nuts into your food processor and grind until finely chopped.
2. Remove your dates from the soaking water (be sure to reserve 1 tablespoon), pit them and add them to the food processor along with the tablespoon of water and pinch of salt). Pulse until well combined.
3. Grease a 6-inch springform pan with a bit of coconut oil and press your date/nut mixture in firmly and evenly. Put this in the freezer while you make your filling.

To Make the Filling:

1. Add everything except the non-dairy milk to your food processor and process adding splashes of milk until it’s smooth and creamy.
2. Remove your crust from the freezer and pour this mixture evenly onto the crust. Freeze at least 4 hours to harden, overnight is best.