Are you craving the rich flavor of a cheesecake but don’t want to heat up the kitchen? Try this raw version with plenty of healthy proteins and nutrients to keep you energized this summer.
Ingredients
- 7 ounces raw almonds
- 3 ounces raw cashews
- 4 large pitted dates
- 1 teaspoon ground culinary lavender
- 3 tablespoons honey
- 1 tablespoon organic coconut oil
- Pinch of salt
- 28 ounces cream cheese, room temperature
- 1 pint fresh blueberries, washed (reserve about 12 berries for garnish)
- 3 tablespoons honey
- 2 teaspoons ground culinary lavender
- 2 teaspoons sugar, plus a pinch for the top
Preparation
FOR CRUST
Process almonds, cashews and dates in a food processor until crushed. Add lavender, honey, coconut oil and salt; process until combined. Transfer and flatten the “dough” onto the bottom of a 10-inch springform pan (or, if making individual servings, into mini-muffin cups).
FOR FILLING
Combine cream cheese and fresh blueberries in a food processor. Pulse until all is blended with a smooth buttery texture. Add honey, lavender and sugar and pulse just until incorporated.
To assemble: Spoon the filling onto the crust, sprinkle with a little granulated sugar and refrigerate for at least 2 hours. Top the cheesecake with the reserved blueberries to garnish.
