Gluten Free | Dairy Free | Egg Free | Vegan | Makes 12

If you’re partial to a slice of cheesecake, try our blueberry and lavender vegan treats. Made from whole foods, this healthy little recipe is sure to help you relax with the beautiful benefits of lavender, while satisfying those dessert cravings.

Ingredients

1 1/2 cups (approx. 185g) raw cashews
1 teaspoon dried lavender
2 tablespoons boiling water
80ml virgin coconut oil, melted
200ml coconut milk
60ml pure maple syrup
2 tablespoons lemon juice
1 tablespoon vanilla bean paste or pure vanilla extract
2 cups (approx. 255g) frozen blueberries, thawed
50g fresh blueberries, to serve

Base

1 cup raw almonds
1/2 cup preservative-free shredded coconut
8 fresh medjool dates, pitted
2 tablespoons virgin coconut oil
1 tablespoon water, room temperature
Pinch natural salt flakes

Method

1.  To make the filling, place cashews in a bowl. Cover with boiling water and soak for 1-2 hours. Alternatively, cover cashews with water and place in the refrigerator to soak for 4 hours or overnight.
2. Add lavender to a small bowl. Add boiling water and allow lavender to steep for 10 minutes.
3. Drain and rinse soaked cashews. Transfer to a food processor. Add coconut oil, coconut milk, maple syrup, lemon juice, vanilla, blueberries and lavender mixture. Blend until smooth and creamy. Pass through a sieve to remove any lumps or seeds. Set aside.
4. To make the base, preheat oven to 160oC. Place almonds and shredded coconut on an oven tray. Bake in the oven for 5-10 minutes, or until lightly toasted.
5. Transfer nuts and coconut to a food processor. Add dates, coconut oil and salt. Blend until mixture starts to come together in a ball.
6. Grease and line a slice tin with baking paper, or alternatively use individual silicone moulds. Using slightly damp hands, evenly press base into tin to approximately 1cm thick.
7. Pour over blueberry and lavender filling. Rap tin or moulds on the bench to remove any air bubbles. Place in the freezer to set for at least 1-2 hours.
8. Once cheesecake is completely firm, carefully remove from tin. Using a hot, sharp knife, cut into even rectangular pieces. Alternatively remove from moulds.
9. Allow cheesecakes to thaw for 15-20 minutes to soften slightly. Top with with fresh blueberries and lavender petals and enjoy.
10. Keep leftover cheesecakes in the refrigerator or freezer.