про еду

про еду

среда, 7 июня 2017 г.

Raw Lavender Cheesecake Bars

An extremely delicious combination of raw cheesecake and lavender. Sweet, creamy, and free from refined sugar, these no-bake cheesecake bars have a luscious cashew-based cheesecake filling with floral notes of lavender that are sweetened with maple syrup.

Raw Lavender Cheesecake Bars 



  • 1 cup hazelnuts
  • 5 whole Medjool dates
  • 1 tablespoon maple syrup (or other liquid sweetener)
  • 1 tablespoon cocoa powder


  • 3/4 cup cashews soaked in water (at least 3 hours)
  • 1 cup vegan yogurt (unsweetened is preferred)
  • 2 tablespoon coconut oil melted
  • 1 tablespoon lime juice
  • 1/2 teaspoon vanilla
  • 3 tablespoons maple syrup (or other sweetener)
  • 1 teaspoon lavender
  • 1 tablespoon psyllium husk
  • A pinch of salt


  1. Soak the cashews in warm water for at least 3 hours, but best overnight. Rinse well before using.
  2. In a food processor, combine all the crust ingredients together and mix well.
  3. Prepare a rectangular pan (about 5×8 inches) by lining it with parchment paper. Press the crust into the pan.
  4. In a mixer, blend together all the filling ingredients until no lumps are there.
  5. Pour the liquid onto the flattened crust. Bang on the table to remove excess air.
  6. Let sit in refrigerator or a freezer for at least one hour.
  7. After the cheesecake is set, take it out of a pan and slice accordingly into rectangular bars.
  8. Enjoy it with a dollop of more vegan yogurt.

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