Lavender & Purple Basil Cheesecake

As well as having a soothing fragrance, the lavender in this recipe can also help you to up your calcium intake.

Healthy Diet

By Healthy Diet

Serves: 12
cals 269
low sugar
Lavender & Purple Basil Cheesecake

Ingredients

For the base

  • 1½ cups of almonds
  • 1½ cups apricots
  • rose extract drops
  • 1 tsp coconut oil
  • 1 tsp purple basil leaf, fresh or dried

For the filling

  • 2 cups cashew nuts, soaked for at least 2 hours
  • 1 cup coconut oil, warmed in a bain-marie
  • 1 cup coconut meat
  • 2 vanilla pods or 1 tsp vanilla extract
  • pinch of Himalayan or sea salt
  • juice of 1 large lemon
  • 1 tsp lavender, fresh or dried
  • 1 tsp purple basil leaf, fresh or dried

For the topping

  • fresh figs
  • lavender, fresh or dried
  • purple basil leaf, fresh or dried
  • raw coconut chips

Method

  1. Place all of the ingredients for the base into a food processor and blend. Transfer into a springform pan or cheesecake dish. Press down firmly with a spoon or with your hands. Leave in the fridge to firm for at least 2 hours before adding the filling.
  2. For the filling, discard the water from the cashew nuts and use a blender to combine all of the ingredients. Warm the coconut oil in a bain-marie or dehydrator, then make sure the filling is smooth and lump-free. Pour onto the base and leave in the fridge to firm for at least 4 hours.
  3. Top with fresh figs, lavender, basil and coconut chips.

Recipe by Stephanie Jeffs, Raw Food Chef from Explore Raw, exploreraw.com

Nutrition: per serving

cal

289

fat

24.4g

sat fat

10.1g

carbs

7g

protein

5.9g

salt

0.06g

sugar

3g