Recipes

Blueberry And Lavender Vegan Cheesecake

Blueberry And Lavender Vegan Cheesecake
4.5 from 2 ratings
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Recipe Courtesy of Natalie J. Claire "I know what vegan cheesecake sounds like. Just trust me on this one."Natalie Claire is a photographer and writer. Follower her at instagram @natty.jpeg, and check out more of her recipes and photography at nataliejclaire.com 
Servings
4
servings
Ingredients
  • 1 cup dates
  • 1 cup walnuts or almonds, raw
  • 1 1/2 cup cashews, raw
  • 1/2 cup coconut milk
  • 1/3 cup coconut oil
  • juice of 1 large lemon
  • 1/2 cup sugar, or other organic sweetener
  • 1/2 cup blueberries
  • lavender to garnish
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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