Lavender Lemon Vegan Cheesecake

Sick of the same ole desserts? Do you want something refreshing and healthy? This heavenly raw vegan cheesecake is exactly what you’ve been looking for! I’ve made it for my bridal shower, summer gatherings, and my sister’s baby shower, and every time it is devoured without a crumb left! When people find out it is vegan, they are a little skeptical of it’s taste, but a bite later, they are going back for seconds! The flavor combination of lavender, lemon, and honey is just as dreamy as this dessert looks!

Ingredients:

1 cup of dates (pitted)

3 cups of nuts (walnut, almond, pecan)

3 cups of cashews soaked in water for at least 3 hours

1 cup of lemon juice

3 tbsp dried lavender

1 tbsp vanilla extract

1/2 vanilla pod seeds

2/3 cup honey/maple syrup

3/4 cup coconut oil melted

1 tsp salt

Directions:

In your food processor, combine the dates and 3 cups of nuts. I used half walnut and almond. Process until well mixed. Place a piece of parchment paper over a pie or tart pan of your choice. Pour the date and nut mixture into the pan and pat it out with your fingers evenly across the pan forming the crust.

In a blender, combine the rest of the ingredients. You may need to help your blender out a little by stirring occasionally between blends to make sure that the consistency is smooth and creamy. Pour the filling on the top of the crust, and spread out with a spoon.

Cover the cheesecake with aluminum foil and place in the freezer for at least 4-5 hours, or overnight. Take out the freezer about 20 minutes before you are ready to serve.