Raw Vegan Lavender Maqui Cheesecake
This is the first time I’ve tried anything lavender flavoured. I’m actually not sure what I think of the taste? It kind of resembles soap to me? But I enjoyed eating it none the less because I feel like it’s super fancy and makes me feel like I’m running through some stunning lavender fields in France (that’s on my bucket list) .
This cake was a bit of a challenge for me simply because I was not used to the flavours. I used lovely Doterra essential oils that were gifted to me. I know nothing about essential oils but really enjoy using them in food as healthy flavouring. I found that 2 drops was almost too strong in flavour even for a large cheesecake like this. Personally next time I would use just 1 drop but other people tried the cake and enjoyed the flavour so please adjust to your own preference.
I also loved using a few extra superfoods in this cake like maqui berry and goji berry. It always makes me feel ok trend when I use superfoods! Plus they are delicious. The base for this cheesecake is currently my favourite way to make raw based for cakes. I’ve used it in another recipe and wanted to try it again. Very yummy! As usual the cake is dairy free, glutenfree and refined sugar free. Hope you enjoy this rather different raw cheesecake !
| Raw Vegan Essential Oil Lavender Maqui Cheesecake | Print |
- BASE:
- 3½ cups walnuts
- 10 dates
- ¼ cup goji berries
- 1 TBSP water ( if needed)
- pinch salt
- FILLING:
- 3 cups cashews
- ¾ cup maple syrup
- ¾ cup coconut oil ( melted)
- 1 TBSP vanilla extract
- ¼ cup almond milk
- ¼ cup blueberries
- 1 -2 drops lavender essential oil
- ¼ tsp maqui berry powder
- TOPPINGS:
- Dried lavendar
- Soak your cashews for about 4 hours or overnight
- In a food processor combine your dates, goji berries and walnuts. Process until crumbly and sticky. add water if needed. Press into the base of cake tin and set aside.
- Combine all filling ingredients in a high speed blender, pulse a few times to break down and then blend until smooth and creamy.
- Pour filling evenly over your base and freeze for about 2-3 hours until set.
- Decorate with dried lavender if desired or add toppings of choice
- Keeps well in the fridge or freezer, but if you want it to last longer definitely opt for the freezer and allow to thaw slightly before serving.
