Lavender & Lemon Cheesecake

By Sarah-Lyn

Ingredients

• Crust:
• 1/2 cup dates
• 1 1/2 cups nuts (I used soaked walnuts and almonds)
• Surround the inside of a cake pan with wax paper or plastic wrap. 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 pan. Do so. Set in fridge.

Details

Adapted from rawfoodlove.blogspot.ca

Preparation

Step 1

Cheesecake:
3 cups cashews (preferably soaked for 3-4 hours)
3/4 cup lemon juice
2/3 cup honey/agave/maple syrup
3/4 cup melted coconut oil
1 teaspoon salt
1-3 teaspoons dried lavender (depends on how much you like lavender; I used 3)
1 teaspoon vanilla extract/seeds from 1/2 vanilla pod

Blend all ingredients together until smooth and creamy. It will taste... glorious. I'm not kidding, angels may start singing. Pour onto crust in cake pan and set in the freezer or fridge until it has the hardness you want (probably 3-5 hours or overnight). Take out of cake pan holding the wax paper or plastic wrap and put on your favourite plate. Slice and enjoy.