Our no bake, vegan and gluten free cheesecake recipe with lavender, nuts and dates will leave you in awe.
Coconut and Lavender Cheesecake Recipe
We love playing with different herbs and spices, and lavender is no exception! Lavender (Lavandula officianlis) is a bitter aromatic that is grown in many countries around the world. It is traditionally used as a carminative, mild sedative, anti-spasmodic and anti-inflammatory. These actions make it ideal for conditions that are of a nervous nature and affect the digestive system, and therefore make for a perfect dessert!
Making an organic coconut and lavender cake was on our list for a long time, and we finally got to it. This vegan and gluten free cheesecake recipe with dates is a great healthy option for dessert. It has minimal sugar, is packed with protein and can be enjoyed by even the most unfortunate of allergy sufferers.
Coconut and lavender cheesecake ingredients:
- 275g fresh, organic pitted medjool dates
- 78g raw organic walnuts
- 78g raw organic activated almonds
- Pinch Himalayan Salt
- 225g raw organic cashews soaked overnight in cold water
- 2 tbspn organic lavender
- 1 tspn hibiscus / small handful raspberries – optional
- 1 tspn organic vanilla extract
- 2 organic ripe lemons – juice, zest of 1
- 120ml organic coconut milk
- 50ml organic coconut oil (liquid)
- 2 tbspn organic honey
- 30g organic cocoa butter (liquid)
- ¼ tspn Himalayan Salt
How to make gluten free cheesecake:
- Blend the dates in a food processor until small bits remain and it forms a ball. Remove and set aside.
- Add the nuts and the salt in the processor until they form a meal. Now, add dates back in and blend until a loose dough forms. If too dry add some more dates, if too wet add some almond meal.
- Pack crust in a springform pan using a small glass to really press it in. Put in fridge or freezer to firm.
- Heat the coconut milk and lavender on the hob on a very gentle heat for approximately 20 minutes. Sieve out lavender and leave to cool.
We did a half and half with lavender and hibiscus to give it a two dimensional taste and look, but this is not a necessity. Hibiscus can be hard to get your hands on so you can always use organic raspberries instead.
- Add all filling ingredients to a blender and mix for approximately 2-3 minutes until very smooth. If it won’t come together add more lemon juice / honey or almond milk.
- Pour onto crust and cover with plastic wrap. Set in the fridge for 6-8 hours, or freezer for 3. Remove and leave to adjust to room temperature.
- Sprinkle with lavender and hibiscus / raspberries.
And that is how you make a no-bake, vegan and gluten free cheesecake with lavender, nuts and dates.