Need an after dinner treat? Your guests won’t believe this decadent Chocolate Lavender Cheesecake from Vega Educator Paige is raw.
- 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
- 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
Combine all ingredients for filling except for coconut oil and lecithin.
Blend well until smooth and creamy, about 3 to 5 minutes.
Stop blending and add the lecithin and melted coconut oil then blend until smooth.
Remove 1 ½ cups of the mixture and set aside.
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.
It should be a mixture that can hold together with gentle pressure and be broken apart with a clean break.
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.
Pour filling mixture onto crust and freeze for 1-3 hours or until middle of cheesecake is firm to the touch.
Take reserved filling and add cocoa powder, vanilla, and sweetener.
From here you can swirl or layer depending on what you want to go for.
When you are done swirling and/or layering freeze for 1-3 hours or until middle of cheesecake is firm to the touch.