This raw cheesecake combines the brilliant flavor of lavender with the beautiful purple hues of maqui berry. This recipe is raw, vegan, gluten-free, grain-free, and refined sugar-free.
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**In the cake pictured I used only 1 tsp maqui for a lighter color, but feel free to increase the amount to 2, and even 3 tsp if you like a darker colored-cake and a more pronounced maqui flavor.