I'm not typically a dessert person but when I want to indulge I am certainly not the girl reaching for the nearest chocolate bar. Give me the lemons! Tart and tangy or something light and floral is what I crave most. When I saw this recipe I knew it would be perfect, I can't think of a better flavor profile than lemons and lavender.
1/2 cup dates, pitted
3/4 cup walnuts, soaked for 30 minutes
3/4 cup almonds, soaked for 30 minutes
3 cups cashews, soaked for 3 hours
3/4 cup fresh lemon juice
2/3 cup dark agave or maple syrup
3/4 cup refined coconut oil, melted
1/2 teaspoon salt
3 teaspoons dried culinary lavender
1 teaspoon vanilla extract or the seeds from 1/2 vanilla bean
*If you do not have a spring pan use a regular cake pan but line it with parchment paper, having the paper hang over the edges. You'll have to remove the entire cake out of the pan by lifting up the edges of the parchment paper, then remove the parchment paper before slicing it.
In a food processor combine your crust ingredients and process until smooth, the mixture will ball up in the machine.
Using damp hands, flatten the crust mixture into the bottom of a spring pan before placing it in the fridge to set.
In a Vitamix or other high-powered blended, blend together all cheesecake ingredients until velvety smooth. You may need to push down the mixture with a spatula and add a splash of water to get it to blend down. Taste it to check on the texture, you don't want it to be gritty at all. Heaven on a spoon right? I know. Now, using all your will power, put the spoon down and pour the mixture over the crust that has been setting in the fridge. Smooth over the top and place the cheesecake in the freezer, allow it to set for a minimum of 3 hours.
Recipe from This Rawsome Vegan Life
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