Tasty Treat Tuesday! My good friend Hannah Bronfman over at #HBFit made me a beautiful raw vegan cherry + lavender cheesecake. (we made a smoothie bowl together, get the recipe here!) for me, and it was so delicious I had to share it with you guys. This cake is really easy to make - it's no bake, full of nutrient-dense ingredients, and not to mention, super aesthetically pleasing which is always a plus!
The lavender in the cheesecake lends a delicate, floral taste to this delightfully rich treat. I love raw vegan cheesecakes and was super happy with the way this turned out. So delicious and everything I wanted! Yum!
2 cups macadamia nuts
1 cup desiccated coconut
1/4 cup date paste
2 pinches himalyan rock salt
1/2 teaspoon vanilla paste
1 1/2 cups cashews, soaked overnight
1 1/2 cups young coconut meat
3/4 cup almond milk
1/2 cup raw honey
1/2 cup virgin coconut oil
1/4 cup lemon juice
1 tablespoon organic dried lavender
1 tablespoon vanilla paste
2 pinches himalayan rock salt
2 tablespoons psyllium husk
2 tablespoons water
1 cup organic red cherries (pitted)
Process the cashews very, very quickly, just to break them down a little.
Add the rest of the ingredients and process till a nice dough consistency forms.
Press the mixture firmly into the base of an 8 inch cake tin lined with baking paper, using the back of a spoon to flatten the surface. Set aside.
In a blender, whiz the cashews, coconut meat, almond milk, honey, coconut oil, lemon juice, lavender, salt and vanilla paste together till smooth.
Now add the psyllium husk and re-blend. Transfer to a large mixing bowl.
In a food processor, quickly blitz the cherries, then fold this into the rest of the filling.
Pour the filling over the base of the cake and set in the freezer overnight.
Transfer to the fridge to soften before serving.
Top with fresh lavender and enjoy!