One of my favourite all time ice cream flavour is honey lavender - it's such an amazing taste of sweet floral tantalizing deliciousness but the weather lately has definitely not being accommodating, so instead of waiting for summer to approach, I thought I'd make a cheesecake instead. This is definitely a treat, it's smooth and creamy and very indulgent!
This cheesecake is extremely easy to make. The lavender flowers can usually be purchased from a gourmet specialty store, and they just have to be blended in. If you want to go strict vegan you can take away the honey and replace it with maple or coconut nectar. Lavender is a wonderful soothing herb often used in baths to bring calm and serenity, so who knows? Maybe eating it in a cheesecake form will bring about some much needed zen!
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Raw Honey Lavender Cheesecake Base 1 cup almonds (soaked overnight) 6 dates 1 TBS lemon juice 1/4 tsp vanilla extract 1/8 tsp celtic sea salt Filling 2 cup cashew 1/2 cup coconut meat 1/2 cup lemon juice 1/2 cup raw honey 2 tsp dried lavender 1 tsp vanilla extract 2 TBS lecithin 1/2 cup coconut oil |
1. Combine all the ingredients for the base together and blend until mixed well. Start off on slow and turn up, you want a crumbly texture (or if you prefer a more smooth base keep blending)
2. Line up 6 ramekins with baking paper and spread a base layer with the crust
3. Blend all the filling ingredients together except for the coconut oil and lecithin on high until smooth, the cashews should turn into a creamy pourable consistency
4. Add the lecithin and coconut oil at the end and blend again
5. Pour over the top of the crust base
6. Put into the freezer for about 3-4 hours to set
7. Take out of ramekin, use a small teaspoon and shape the edges smooth
8. Keep in the fridge and enjoy!
* 2 tsp of dried lavender is quite strong, you can always opt for 1 tsp
* the quantity of honey can be altered depending on how sweet you want the cheesecake, you can always start by adding less, tasting as you go, and adding more accordingly
