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Lavender Cheesecake

Cookbook

Raw. Vegan. Not Gross.

Published by Flatiron Books

This was my all-time-best-selling-people-still-ask-me-about-it item that I sold at the farmers' market. (It probably cost me five times what I sold it for, though. Have I mentioned that I was a terrible businesswoman?) I've been making it regularly ever since. This isn't the easiest recipe in this book. It has a lot of ingredients and quite a few steps. But it's creamy and decadent and just so good. It's worth it.

CostModerate

Total Timea day or more

Recipe CourseDessert

Ingredients

  • For the crust:
  • 1 cup beets, roughly chopped
  • 3 cups coconut flour
  • 1 cup almond flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon grated lemon zest
  • 2 teaspoons dried lavender
  • 1/3 cup maple syrup
  •  
  • 1/3 cup coconut oil
  • For the white layer:
  • 2 cups fresh coconut meat
  • 1 cup raw cashews, soaked in water
  • 1 cup agave nectar
  • 1/4 cup fresh lemon juice
  • 1/2 cup coconut oil
  • Seeds of 1/2 vanilla bean, scraped out with a spoon
  • 1/2 teaspoon sea salt
  •  
  • For the pink layer:
  • 2 cups fresh coconut meat
  • 1 cup raw cashews, soaked in water
  • 1 cup agave nectar
  • 1/4 cup fresh lemon juice
  • 1/2 cup coconut oil
  • 1/2 cup beet juice
  • 1/2 teaspoon sea salt
  • 2 teaspoons lavender
  • 1/4 cup nutritional yeast

Instructions:

  1. Make the crust: In a food processor, pulse the beets a few times, then add the remaining ingredients and process again, but keep the mixture somewhat chunky.

  2. Press the crust into a 9-inch tart pan, making sure to reinforce the sides so they don't break, and dehydrate overnight or bake in the oven at its lowest temperature for 2 to 3 hours, until crust is firm to the touch. Let cool completely.

  3. Make the white layer: Put all the ingredients in a blender and blend until smooth.

  4. Once the crust has cooled, pour the white layer into it and place in the refrigerator to allow it to set up for at least 30 minutes.

  5. Make the pink layer: Put all the ingredients in a blender and blend until smooth. Pour over the white layer.

  6. Refrigerate or freeze for at least 30 minutes.

  7. Keep in the freezer until ready to serve.

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This sounds absolutely to die for. I've been hooked on lavender recipes recently, so I'll give this a shot when I'm feeling ambitious.

I love lavender and I love cheesecake, so this looks extra delicious! I have some lavender growing in the garden, but I never know what to do with it. Now I have an excuse to try out a new recipe!

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