Raw Lavender Cheesecake with Hazelnut Crust

A delicious dairy free and gluten free cheesecake made with cashews, zucchini, vanilla beans, blueberries, and lavender simple syrup.

FILLING:
2 cups raw cashews, soaked for at least 4 hours
1 large zucchini, chopped
½ cup organic cold-pressed coconut oil
½ cup Lavender Simple Syrup (see recipe below)
4 tablespoons agar flakes
1 vanilla bean, scraped (yields about 1 teaspoon vanilla beans)
¼ cup fresh blueberries
⅛ teaspoon of sea salt, adjust to taste
honey, for garnish

LAVENDER SIMPLE SYRUP:
1 cup coconut sugar
1 cup filtered water
¼ cup dried lavender buds (save about 1 teaspoon for garnish)

HAZELNUT CRUST:
2 cups dates, pitted (about 20 large dates)
1 cup walnuts, lightly roasted
½ cup hazelnuts, lightly roasted
1 tablespoon coconut oil, melted
1 teaspoon sea salt
1 teaspoon cardamom, ground

View the full recipe at Nutrition Stripped →