Mini Blueberry & Lavender Cheesecakes

By Chef: Kelly Fielding
Posted: February 9, 2017


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Both blueberries and lavender offer such gentle yet fragrant flavors. Combined in raw form means that they maintain all of the freshness and nutritional benefits also. The crust for this cake also uses activated buckwheat which gives a real crunch to the cake. And of course- they are so pretty. A perfect cake to make for someone special. Enjoy!


  • 1 cup of shredded coconut
  • ½ cup of pecans
  • ¼ cup of activated buckwheat (called Buckinis)
  • ¾ cup of dates
  • A pinch of salt
  • 1 teaspoon of coconut oil
  • 1 large ripe banana (not over-ripe!)
  • 1 cup of soaked raw cashews
  • 125g of blueberries
  • ½ teaspoon of dried lavender
  • ½ cup of coconut milk
  • ¼ cup of coconut oil
  • 1 tablespoon of lime juice
  • 1 tablespoon of coconut nectar
  • A pinch of salt


  1. For the base, place all the ingredients into your food processor and blitz until everything breaks down and comes together. The mixture should hold together when you squeeze it between your fingers.
  2. Press the base into two small spring form cake tins and place in the fridge to set
  3. For the filling, soak your cashews for around 2 hours and then drain and rinse well.
  4. Place all of the ingredients in a high speed blender and blend until the mixture is completely smooth and creamy.
  5. Transfer the filling on top of the two bases and return to the freezer for at least 3 hours to set. Decorate the cakes as you please! Enjoy either straight from the freezer or allow to thaw and soften slightly.


These cakes will keep in the fridge for 4-5 days or in the freezer for up to a month.