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