Blueberries and lavender offer such gentle yet fragrant flavors, like in these mini cheesecakes. The banana and cashew-based filling is creamy and not too sweet while the buckwheat crust adds some real crunch. And of course — they are so pretty. A perfect cake to make for someone special.
MINI RAW BLUEBERRY LAVENDER CHEESECAKES [VEGAN, GLUTEN-FREE]
FOR THE BASE:
1 cup desiccated coconut
1/2 cup pecans
1/4 cup activated buckwheat (buckinis)
3/4 cup dates
A pinch salt
1 teaspoon coconut oil
FOR THE FILLING:
1 large ripe banana (not over-ripe!)
1 cup soaked cashews
About 1 1/4 cups blueberries
1/2 teaspoon dried lavender
1/2 cup coconut milk
1/4 cup coconut oil
1 tablespoon lime juice
1 tablespoon coconut nectar
A pinch of salt
For the base, place all the ingredients into your food processor and blitz until everything breaks down and comes together. The mixture should hold together when you squeeze it between your fingers.
Press the base into two small spring form cake tins and place in the refrigerator to set
For the filling, soak your cashews for around 2 hours and then drain and rinse well.
Place all of the ingredients in a high-speed blender and blend until the mixture is completely smooth and creamy.
Transfer the filling on top of the two bases and return to the freezer for at least 3 hours to set. Decorate the cakes as you please.
Enjoy either straight from the freezer or allow to thaw and soften slightly.
These cakes will keep in the refrigerator for 4-5 days or in the freezer for up to a month.