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

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.