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.
- ½ cup raw cashews
- 1 soft medjool date, pitted
- ½ tbsp coconut oil
- ½ tbsp maple syrup
- 1/2 tsp maqui berry powder
- ½ cup raw cashews, pre-soaked and strained*
- 2 tbsp maple syrup (or agave)
- 2 tbsp coconut oil, liquefied
- 2 tbsp almond milk
- 1–2 tsp maqui berry powder**
- 1 tsp culinary dried lavender
- 1 tsp pure vanilla extract
- ¼ tsp raw ground vanilla bean (optional)
- ¼ tsp salt
- Cacao nibs, chocolate bits, chopped pistachio nuts, culinary dried lavender buds
- 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.
- 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.
- Freeze for 5 hours or overnight. Thaw out a touch and enjoy! Keep leftovers frozen.
*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.