Slice of gluten-free coconut and lavender cheesecake on white plate

Vegan, Gluten-Free Lavender and Coconut Cheesecake Recipe

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:

  1. Blend the dates in a food processor until small bits remain and it forms a ball. Remove and set aside.
  2. 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.
  3. Pack crust in a springform pan using a small glass to really press it in. Put in fridge or freezer to firm.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Enjoy with a delicious cup of tea! We like to pair it with French Earl Grey TeaWhite Tea or Ruby Rose & Elderberry Iced Tea.

Learn how to make gluten-free vegan banana muffins.