Need an after dinner treat? Your guests won’t believe this decadent Chocolate Lavender Cheesecake is raw!
Ingredients
- Chocolate Lavender Filling:
- 3 cups soaked sunflower seeds
- 1 cup sunflower milk (or any other dairy, nut, and soy free milk)
- 3/4 cup maple syrup
- 2 Tbsp vanilla
- 1/4 tsp salt
- 1/2 cup melted cocoa butter
- 1-3 tsp food-grade lavender (depending on how much you like lavender)
- 1/4 cup coconut oil
- 3 Tbsp sunflower lecithin
- For Swirling:
- 1 Tbsp maple syrup
- 2 Tbsp raw cacao powder
- 1 Tbsp vanilla
- Crust:
- 1 1/4 cup almonds
- 1/2 cup hempseeds
- 1/4 cup cacao powder
- 1/2 cup date paste
- 2 Tbsp liquid vanilla
- 1/8 tsp salt
Preparation
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Filling:
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Combine all ingredients for filling except for coconut oil and lecithin.
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Blend well until smooth and creamy, about 3 to 5 minutes.
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Stop blending and add the lecithin and melted coconut oil then blend until smooth.
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Remove 1 ½ cups of the mixture and set aside.
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Crust:
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Combine all ingredients in a food processor and process. It will start to rise up the sides push it down until everything is well combined.
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It should be a mixture that can hold together with gentle pressure and be broken apart with a clean break.
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Distribute crust evenly on the bottom of lightly oiled pan (using coconut oil).Tip – Use a little coconut oil on your clean hands to push the crust in the pan. I found this keeps the crust from sticking to your hands – a very frustrating experience.
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Assembly:
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Pour filling mixture onto crust and freeze for 1-3 hours or until middle of cheesecake is firm to the touch.
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Take reserved filling and add cocoa powder, vanilla, and sweetener.
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From here you can swirl or layer depending on what you want to go for.
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When you are done swirling and/or layering freeze for 1-3 hours or until middle of cheesecake is firm to the touch.
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Enjoy!
