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Blueberry Lavender Cheesecake

Posted in Chips, Crackers, and Snacks on 2012-08-10
Blueberry Lavender Cheesecake
Difficulty 5 minutes Serves
This dessert will surely mesmerize anyone who beholds it's beauty! Lisa Pitman says that she did not hold back with this recipe, and it shows. An amazing showcase of culinary creativity. A creamy cashew filling with hints of blueberry, lavender and vanilla paired with a simple date/nut crust. Your weekend dessert is served!


1 1/2 cup almonds
1/2 cup walnuts
1/8 tsp salt
1/3 cup dates
1/2 tsp vanilla extract

1/2 cups cashews, soaked two hours and drained
3/4 cup almond milk
1/2 cup agave syrup
2 TBSP lemon juice
1 vanilla bean, scraped
1 TBSP dried lavender flowers
pinch of sea salt
1/4 cup coconut oil, melted
2 TBSP cacao butter, melted
1 cup frozen blueberries


For the Crust:

1) In a food processor pulse the nuts and salt into a fine meal. Pour the nuts into a bowl and set aside.

2) In a food processor pulse the dates and the vanilla extract until a paste is achieved (there will be lots of side scraping involved).

3) Add the nuts back into the food processor and pulse to combine. Press the crust evenly into a tart pan. Put the the tart pan in the fridge or freezer to set while you you make the filling.

For the filling:

1) In a blender pulse the cashews until a fine meal/flour consistency is achieved.

2) Add the almond milk, agave, lemon juice, vanilla bean, lavender and sea salt and blend until completely smooth.

3) Add the coconut oil and cacao butter and blend until just combined. Reserve 1 cup of the filling mixture. Pour the rest into a bowl and set aside.

4) Return the reserved cup of filing to the blender and add the blueberries. Blend until smooth. Reserve 1/4 cup of the blueberry mixture for garnish in a piping bag or a  plastic ziploc bag.

5) Pour the blueberry filling into the tart crust and smooth with an off-set spatula. Bang the tart pan against the counter a couple of times to ensure there are not air bubbles in the filling. Return the tart pan to the freezer for 30 minutes (until the layer is completely firm).

6) Pour the reserved, white filling layer, into the tart pan. Smooth with an off-set spatula and bang on the counter to remove air bubbles.

7) Using the piping bag or ziploc bag, pipe small circles of the blueberry filling across the top of the tart. Pull a skewer through the circles in one quick motion to make the heart pattern. Return the tart to the freezer to set until serving.