Lemon Blueberry and Lavender Vegan Cheesecakes

Lemon Blueberry and Lavender Cheesecakes, a little bit of raw heaven.  Try this no bake raw cheesecake and you will have everyone swooning.

At first this may not seem like an obvious marriage. Isn’t three a crowd? But I love the combination of lavender and blueberries because the fruit lends it’s fabulous colour to match the hue of the lavender flavour, and lemon brings out the tartness of the fruit and gives a freshness to the healing lavender oil. I use culinary grade essential oils because it’s easier than messing about with distilling the dried blooms, but you can use either. The base for this recipe is adapted from my Lemon Slice. These photographs have not been boosted for colour or undergone any editing. Just like my food, they are natural, raw and minimally processed. I hope you enjoy this raw dessert recipe that would sit just as comfortably on the vegan or paleo plate. Bon appetite.

Base Ingredients

  • 3/4 cup almonds
  • 1 cup dates pitted
  • 3/4 cup desiccated coconut
  • 3 tbs lemon rind (3 lemons)
  • 1/2 cup lemon juice or (Juice of 2 lemons)
  • 2 tbs Lacuma powder (optional)
  • 2 tbs coconut paste.

Base Method

Blend all all dry ingredients in food processor first. Then blend in the wet ingredients until it forms a dough that sticks together. Divide into 8 and press into 8 silicon cup cake molds. Refrigerate.

Top Layer Ingredients

  • 1 cup cashews soaked for 5 hours or overnight
  • 2 tbs lemon rind
  • 1/2 cup coconut paste or oil
  • 1/4 cup lemon juice
  • 1 cup blueberries
  • 3/4 cup rice malt syrup
  • 3 drops of food grade lavender essential oil

Top Layer Method

In a food processor, blend nuts and coconut paste first until smooth. Add remaining ingredients blending and scraping down the sides as you go go. Once a creamy consistency is reached, pour onto lemon base. Freeze for several hours. Pop out of silicon molds when hard. Allow to defrost on bench 15 minutes before serving.

If you love lavender, try Natalie’s Lavender Ice Cream on Omstars

By Natalie Prigoone

Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.