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(almost) raw lavender cheesecake with a blueberry swirl

2017-08-12

Hey there, i’m back 🙂 I could explain now why i’ve been not posting anything for weeks, and why i’ve decided to start posting stuff here again and now stick to it – but that’s a story for another post i’m planning on doing soon (super excited about that! will be a long one about… veganism!)

So this is just about cake now. As most of the cakes i make, it’s raw, or almost raw (love raw sweets!) but that doesn’t mean it’s not super decadent and filling! In fact you only need one small piece to be more than satisfied.

I made it for dessert a while ago, when my grandparents had friends over for dinner. They were super impressed and kept asking me if it’s really vegan – those are the moments i absolutely love, when people are impressed by vegan food! They in fact liked this cake so much that they asked me to make them one for a party they would be having a few days later! (I made them a vegan Jezebel-style version of a black forest cake)

So let’s talk about the flavor now. I always loved the flavor of lavender. As a child, my grandma would make lavender ice cream in summer, which was my absolute favorite. Maybe because i love everything about lavender – the smell, the taste, and, above all, how it looks. It’s just such a beautiful plant that makes me dream of beautiful things and love and nature – and i probably should stop right now and go on to the recipe, or else you’ll probably be reading about lavender for the rest of the year…

(almost) Raw Lavender Cheesecake with a Blueberry Swirl

base:

  • 1 cup ground nuts (hazelnuts or almonds work well)
  • 1 cup oat flour
  • 1/2 cup soft dates
  • splash of water
  • 1 tsp ground vanilla

filling:

  • 1 cup cashews (soaked for at least 4 hours or overnight)
  • 3/4 cup fresh or dried lavender
  • 1-2 tsp ground vanilla
  • 1/2 cup plant based milk (i like almond or oat milk)
  • 1/2 cup melted cacao butter
  • 2-3 tbsp maple syrup (or more depending on how sweet you like it)
  • 1/2 cup fresh or frozen blueberries

base:

In a food processor, blend all the ingredients until a sticky dough forms. If not already done, grind the nuts first and then add everything else. Lay out a small springform with parchment paper and spread the dough on the bottom. Press it down evenly with your hands or a spoon. Set aside or put in the fridge while you make the filling.

filling:

  1. Start by heating the milk together with the vanilla and lavender. Bring it to a soft boil and then let simmer for about 5min on medium heat. Let the mixture cool for a few minutes.
  2. Drain and rinse the cashews and put them in your blender. Add the infused milk by pouring it through a strainer into the blender (you don’t want any actual lavender pieces in your cake!)
  3. Melt the cacao butter and add it, too.
  4. Blend everything until it’s all smooooth! Like, really smooth.
  5. Add the maple syrup and blend again, taste it so you can tell if it’s sweet enough.
  6. Pour your lavender cream on top of your base and even out with a spoon. Set aside while you prepare the blueberries.
  7. Heat the blueberries over medium heat until you have a liquid (add some water if they’re not frozen but fresh), it’s okay if there are still blueberry pieces. Let them cool a little and slowly pour them over the lavender cream using a spoon, one at a time. Use a fork to create a swirl, but be careful not to stir too much or else the cream and the blueberries will get mixed too much.

Put the cake in the freezer for at least 3 hours, then take out and decorate however you want! (I added some strawberries and melted chocolate to each piece)

Have fun eating this lavender dream creation 🙂

Have a great weekend!

xx, Jezebel

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Jezebel
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2 Discussion to this post

  1. Nadia says:

    I’ve never tried lavender in desserts before and I’m so intrigued! Looks amazing 😀

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