I know the flavors are rather summery, and yet, it's winter. But I thought "what the heck"... I doubt anyone will complain. I highly suggest you make this as soon as possible, and feel your world come alive. This is actually my first raw cheesecake, and I now know it will become one of my stand-by special desserts. It's truly delightful. It's wonderful how, with one bite, you first get the taste of lemon, fresh and light; then right after, you begin to taste the subtle lavender coming through and are surprised by how much you like it! Who could have imagined a handful of raw, whole foods could create such a beautiful and elegant dish? Well, I'm not gonna lie... I could easily imagine it. But that's only because I'm so in love with raw desserts (and food).

Raw Lavender and Lemon Cheesecake [Vegan]

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Calories

5162

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Ingredients

For the Crust:

  • 1/2 cup dates
  • 1 1/2 cups walnuts and almonds, soaked for 3-4 hours

For the Cheesecake:

  • 3 cups cashews (preferably soaked for 3-4 hours)
  • 3/4 cup lemon juice
  • 2/3 cup agave/maple syrup
  • 3/4 cup melted coconut oil
  • 1 teaspoon salt
  • 1-3 teaspoons dried lavender, to taste
  • 1 teaspoon vanilla extract/seeds from 1/2 vanilla pod
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Preparation

For the Crust:

  1. Surround the inside of a cake pan with wax paper or plastic wrap.
  2. Process dates and nuts together until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.

For the Cheesecake:

  1. Blend all ingredients together until smooth and creamy.
  2. Pour onto crust in cake pan and set in the freezer or fridge until it has the hardness you want (probably 3-5 hours or overnight).
  3. Take out of cake pan holding the wax paper or plastic wrap and put on your favorite plate.
  4. Slice and enjoy.
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Nutritional Information

Total Calories: 5162 | Total Carbs: 343 g | Total Fat: 408 g | Total Protein: 89 g | Total Sodium: 1174 g | Total Sugar: 74 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.