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Raw Honey Lavender Cheesecake

14/10/2013

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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


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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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