Blueberry And Lavender Vegan Cheesecake
Blueberry And Lavender Vegan Cheesecake
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
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
- 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.