Hello lovelies!! For my birthday this year, I made this delectable lavender blackberry cheesecake. And the best part? It’s totally vegan and raw! I got inspiration from recipes by Hot for Food and Raw. Vegan. Not Gross. I’ve posted the recipe below if you’d like to make it for yourself!

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Chocolate Almond Crust:
2c soaked raw almonds
1c raw walnuts
2/3c shredded coconut
16 pitted medjool dates
1/4c raw cocoa powder
pinch of salt

Blend the almonds and walnuts until they make a course meal. Add remaining ingredients and blend until well combined. Using your hands, press the crust into an 8″ springform pan. To make raw, place in the fridge for 30 minutes. Or bake at 325* F for 8-10 minutes.

Blackberry Filling:
2c coconut meat
1c soaked raw cashews
1 1/3c maple syrup
1c coconut oil
1c blackberries
3tbsp lemon juice
1tsp salt

Blend all ingredients together in a blender (if you use a high speed blender like a vitamix, the filling will be much creamier than mine and you won’t get that coconut-y texture). Pour the mixture on top of the crust and freeze for 30 minutes to 1 hour.

Lavender Vanilla Filling:
2c coconut meat
1c soaked raw cashews
1c maple syrup
1/2c lemon juice
1/2c coconut oil
1 1/2tsp vanilla extract
2-4 drops lavender essential oil

Blend all ingredients together in a blender. Pour the mixture on top of the first cheesecake layer and freeze for 1 hour to set completely.

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