Raw Blackberry, Lemon and Lavender Cheesecake

A raw cheesecake with a silky texture, where the tartness of lemon and blackberries meets the floral sweetness of lavender on a crunchy hazelnut base. The result is as lovely to look at, with its purple marbling, as it is to eat. A dessert that calls for a little patience in the freezer but is very simple to make in a food processor, with no cooking at all.

Ingredients

Base

• 2/3 cup hazelnuts
• 2/3 cup finely shredded coconut
• 1/3 cup sprouted, dehydrated buckwheat (or extra coconut)
• 1/8 tsp sea salt
• 3 soft medjool dates, pitted and chopped

Filling

• 2 1/2 cups raw cashews, soaked at least 4 hours
• 1 cup young coconut flesh (or extra soaked cashews)
• 1/2 cup lemon juice
• 2 tbsp lemon zest
• 1/3 cup + 3 tbsp raw coconut nectar or agave syrup
• 1/2 tsp sea salt
• 1 tbsp pure vanilla extract plus the seeds of half a pod
• 1/2 cup + 1 tbsp melted coconut oil
• 2 tbsp dried organic lavender flowers
• 1 cup fresh organic blackberries

Blackberry purée

• 1/4 cup organic blackberries
• 1 tbsp raw coconut nectar or agave syrup

Topping cream

• 3/4 cup raw cashew pieces, soaked at least 4 hours
• 1/4 cup coconut water
• 1 cup fresh young coconut flesh
• 3 tbsp raw coconut nectar or agave syrup
• 1 tsp vanilla plus the seeds of half a pod
• 1/4 cup melted raw coconut oil

Method

1. Grease a 15 cm springform tin with a little coconut oil.
2. Blend the hazelnuts, coconut, buckwheat and salt until finely crumbed, add the dates and blend until the mixture holds together when pressed between your fingers.
3. Press this base firmly into the bottom of the tin and set aside.
4. Drain the cashews and blend them with the lemon juice and zest, sweetener, salt and vanilla until smooth.
5. With the motor running, drizzle in the coconut oil in a thin stream to emulsify.
6. Remove from the processor, fold in the lavender, then divide the mixture into two equal portions.
7. Blend one portion with the cup of blackberries until evenly coloured, then make the blackberry purée separately by blending its own ingredients.
8. Spoon the filling into the tin in alternating vanilla and blackberry spoonfuls, checkerboard-style, then tap the tin to level it out.
9. Dot a little purée over the top and marble it with a knife.
10. Freeze for around 6 hours, then keep in the fridge until ready to decorate.
11. Drain the cashews for the cream and blend all the ingredients until smooth, then place in the freezer for 30 minutes to reach a pipeable texture.
12. Pipe the cream onto the cheesecake before serving.

Tip

If the coconut oil seizes into little lumps during emulsifying, it simply means it was too cold: gently warm a small portion of the mixture and fold it back in, and everything will smooth out.

FAQ: your questions about culinary lavender