Lavender & Lemon-Berry Cheesecake

Lavender & Lemon-Berry Cheesecake: makes 1 cheesecake

Crust:
1/2 cup Organic Dates
1  1/2 cups Nuts (soaked pecans, walnuts, almonds)

2 Teaspoons of Coconut Nectar

Line the inside of a cake/pie pan with wax paper. 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/pie pan. Place in your freezer or fridge.

Cheesecake:
3 cups Cashews (preferably soaked for 3-4 hours)
3/4 cup Organic Fresh Lemon Juice
2/3 cup Coconut Nectar/Agave/Maple Syrup
3/4 cup Melted Extra virgin, Cold pressed Coconut Oil
1 teaspoon Sea Salt
1 teaspoon Vanilla extract/seeds from 1/2 Vanilla Pod

1-3 teaspoons dried Lavender (depends on how much you like Lavender; I used 3) *or you can use Organic Food Grade Lavender Oil (2 to 4 drops).

*Remember Lavender is strong so less is more… go lightly until you know how much you like!

Blend all ingredients together until smooth and creamy. It will taste… Deeelicious!

(I use the Nutribullet)…

Pour the mix onto the crust in a cake/pie pan and set in the freezer or fridge until it has the hardness you want (probably 3-5 hours or overnight). Take out of the pan holding the wax paper and put it on a pretty plate.

Dairy Free Coconut Milk Cheesecake -2Topping:

1  1/2 cups of Organic Raspberries (chilled)

1 large Organic Banana (chilled)

1/2  Tablespoon of Agave/Maple/Coconut Nactar

1/4  Teaspoon of Lemon Juice

Blend it all together… I used my Nutribullet. Drizzle it all over every slice…

Yummy Yummy Baby! 🙂

 

One thought on “Lavender & Lemon-Berry Cheesecake

  1. Pingback: Protein from Vegetables vs. Meat… What’s the big deal? | Yummy Yummy Baby!

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