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maqui lavender raw cheesecake recipe (dairy-free, grain-free)

Maqui Lavender Raw Cheesecake


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 25 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 25 minutes
  • Yield: 4" cake
  • Category: Cake
  • Method: Raw
  • Cuisine: Dessert

Description

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.


Ingredients

Crust:

  • ½ cup raw cashews
  • 1 soft medjool date, pitted
  • ½ tbsp coconut oil
  • ½ tbsp maple syrup
  • 1/2 tsp maqui berry powder

Filling:

Optional Toppings:

  • Cacao nibs, chocolate bits, chopped pistachio nuts, culinary dried lavender buds

Instructions

  1. Process all crust ingredients, except maple syrup, in a food processor until a sticky crumble is formed. Add maple syrup and process again to combine. Transfer the mixture into a 4″ springform pan and press to form a crust along the base and a bit up the edges all around. Place the pan in the freezer while working on the next step.
  2. Blend all filling ingredients in a power blender until completely smooth. Pour this mixture into the pan over the crust. Smooth out the top. Decorate with toppings.
  3. Freeze for 5 hours or overnight. Thaw out a touch and enjoy! Keep leftovers frozen.

Notes

*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.

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