Raw blueberry lavender cheese cake
by Bonnie Pockley
This morning there was ice on the trikes and an unforgiving frost that had damaged our pumpkins. Although the sun came out later and it turned into a beautiful day, we resolved to spend a little of it indoors in the kitchen, cooking up some treats. For lunch we made a slow cooked chickpea spinach curry and after putting a big chicken soup on the stove for dinner, we cut up some fresh plums to serve with this – a little raw blueberry lavender cheese cake.
Raw lavender blueberry cheesecake:
1/4 cup raw organic cashews
3 fresh dates
3 -5 dried lavender flower heads from your garden
1 cups raw organic cashews (soaked for an hour and drained)
1 heaped tablespoon coconut oil
1 cup frozen blueberries
1 tablespoon honey
For the base: process ingredients in a food processor and press into a small tin. Place in fridge.
For the filling: Melt coconut oil. Place all ingredients in a food processor and blend. Place atop base in tin and refrigerate until set. Decorate with lavender and you’re done. Enjoy!