Maqui Lavender Raw Cheesecake

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Maqui Lavender Raw Cheesecake

Ingredients


Crust:

  • ½ cup raw cashews
  • 1 soft medjool date, pitted
  • ½ tbsp coconut oil
  • ½ tbsp maple syrup
  • 1/2 tsp maqui berry powder
  • Filling:

    • 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
    Optional Toppings:

    • Cacao nibs, chocolate bits, chopped pistachio nuts, culinary dried lavender budsInstructions

      • 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.
      • Notes

        *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.