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:
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!