Heavenly Lavender Cheesecake

By Patricia • Wine & Dine • 16 Jul 2013

 

To follow up on my last post, I decided to try my hand at a culinary lavender recipe. It had to be vegan, gluten-free and 100% extravagant! I can honestly say it exceeded all of my expectations. This raw cheesecake will leave a lingering taste on your tongue that you won’t soon forget.
 
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Crust:
 
1/2 cup of dates
1 cup almonds
1/2 cup cashews
3 tablespoons coconut oil
 

 

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Place all ingredients in a food processor for 1-2 minutes until a thick consistency is reached. Line a 9 inch cake pan with tin foil and press the mixture into the sides and bottom evenly. Refrigerate for 1 to 2 hours. 
 
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In the meantime, take a moment to enjoy the heavenly scent of these beautiful flowers. Taste one of the buds. It almost has a spicy zing when you first bite into it.
 

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Cheesecake:
 
3 cups of cashews
1/2 cup lemon juice
2/3 cup maple syrup
3/4 cup coconut oil
1 tsp salt
3 tsps dried lavender 
1 tsp pure vanilla extract
 
Blend in a food processor for 3-5 minutes until a smooth and creamy texture is formed. At this point you can do a taste test and add 1/4 cup more lemon if you desire a more lemon meringue taste. Or add an extra 1/4 cup of maple syrup for a bit more sweetness. 
  

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Pour the mixture inside the pie crust and spread it evenly throughout. Refrigerate for several hours before serving. 
 
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Now for the amazing coconut whipped cream! I had seen this ingredient in many recipes but have never tasted it. I’m not a fan of the artificial tasting “icing” used on most commercial cakes or the unhealthy alternative of whipped cream in a bottle. So this coconut whipped cream seemed like something I should have looked into a long time ago. Completely vegan and gluten free, cholesterol free (coconut oil has no cholesterol compared to it’s dairy butter counterpart) and amazingly delicious. 
 
Coconut Whipped Cream:
 
1 can full fat coconut milk
3 tbsp powdered sugar
2 tsp vanilla
 
Allow the coconut milk to sit in the refrigerator for several hours without shaking or moving it around. Spoon out the thick white fat that has deposited on the top half of the can, without mixing in the liquid in the bottom half. Use a mixer and beat this fat with the powdered sugar and vanilla for about 5 minutes until it transforms into whipped cream! Spread it over the cake or just spoon it on top of each individual piece.
 
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Sprinkle some lavender flowers on top for that finishing touch. 
 
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Now dig in!
 
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Sofia gave it a thumbs up, however she didn’t find it sweet enough for her taste.
 
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Phoenix on the other hand, could barely contain himself as I was trying to take my pictures and ended up having two pieces as soon as he got his hands on it!
 
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Even my father-in-law loved it, and he is not an easy critic to please!  
 
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This is one of those recipes that you just HAVE to try. Even if you don’t end up falling in love with it (which I highly doubt), you won’t regret trying it. It is a taste that you’ve probably never experienced before. But after the first bite, you won’t want to put the spoon down.
 
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I know I didn’t ;) !
 
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One Response

  1. Ciocia

    That’s a beautiful looking cake!

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