Recipe Courtesy of Natalie J. Claire
"I know what vegan cheesecake sounds like. Just trust me on this one."
Soak dates in warm water for 10 minutes, drain. Add to a food processer and blend until dates form into a ball. Remove and set aside.
Add raw walnuts or almonds to food processor and process into a meal. Add the dates back into the mixture and blend until a loose dough forms. Add a pinch of salt to taste.
Lightly grease a 12 slot muffin tin. Scoop in heaping 1 tbsp. amounts of mixture and press down with fingers. Pack tightly using a spoon or small glass, use wax paper as a barrier if the mix is too sticky. Set in freezer to firm.
Add remaining ingredients to a blender and process until very smooth. Divide filling among the muffin tin. Add fresh blueberries or lavender as desired. Cover with plastic and place in freezer until hard, about 4 to 6 hours. Set out for a few minutes to soften, or serve frozen.