Raw Lavender Honey Cheesecake

This recipe is amazing! Cheesecake without any nasties, dairy or gluten that tastes heavenly, need I say more? I have been wanting to try a raw vegan cheesecake for a while now and figured my birthday was the perfect occasion for it. Luckily it turned out great - especially considering that I have a history of cakeless birthdays due to some baking failures - and the cake was a hit!

Raw Lavender Honey Cheesecake

So here we go, an easy healthy recipe for a mind-blowing cake, adapted from Emily from thisrawsomeveganlife.com:

For the crust you'll need:

• 1/2 cup of medjool dates
  
• 1 cup of almond flour
  
• 1/2 cup of oats
  

And for the cheesecake

• 3 cups of cashews, soaked for 3-4 hours
• 1/4 cups of shredded dried coconut
  
• 1/2 cups of lemon juice
• 2/3 cups of honey or agave syrup
  
• 3/4 cups of melted coconut oil
  
• 1 teaspoon salt
• 3 teaspoons dried lavender  (if you're not a big fan of lavender you might want to use less)

Start with making the crust. Surround the inside of a cake pan with wax paper. Process the dates, almond meal, and oatmeal together until you get a rough, sticky mixture. Pat this down in the cake pan and place this in the freezer. For the cheesecake, blend all ingredients together in a food processor until it's really smooth and creamy. Pour the mixture over the crust in the cake pan and set in the freezer for about 3-4 hours or overnight. Then take the cake out, slice it up, and enjoy!