Our no-bake, vegan and gluten-free cheesecake recipe with lavender, coconut, nuts and dates is a favourite that 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 Officinalis) 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 tbsp organic lavender
- 1 tsp hibiscus / small handful raspberries – optional
- 1 tsp organic vanilla extract
- 2 organic ripe lemons – juice, zest of 1
- 120ml organic coconut milk
- 50ml organic coconut oil (liquid)
- 2 tbsp organic honey
- 30g organic cocoa butter (liquid)
- ¼ tsp Himalayan Salt
How to make the 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 to 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 the 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.
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