Mini Blueberry & Lavender Cheesecakes

    • Difficulty
    • Moderate
  • 12345 (1 votes, average: 3.00 out of 5)

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!

 

 

Ingredients

Base
  • 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
Filling
  • 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

Instructions

  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.

Notes

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

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably. Her work is regularly published on several online journals as well as her own website Bella and Bhakti which offers information about plant-based living, vibrant nourishing recipes as well as inspiration to encourage others to share their own passions and dreams. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations. Find her on social media: Instagram Facebook

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