Yum Alert: Raw Vegan Blackberry Lemon Lavender Cheesecake
Written by emilyc

This cheesecake is a mouthful to say and has a pretty involved ingredient list, but she’s worth it. If you’re a devout vegan, you’re about to be in dehydrated buckwheat heaven. Recipe and image via Fragrant Vanilla Cake.

2/3 cup hazelnuts
2/3 cup finely shredded coconut
1/3 cup sprouted, dehydrated buckwheat groats (or additional coconut)

1/8 teaspoon sea salt
3 soft medjool dates, pitted and chopped
2 1/2 cups raw cashews (soaked at least 4 hours, but preferably soaked overnight)
1 cup young coconut meat (or additional soaked cashews)
1/2 cup lemon juice
2 Tbsp lemon zest
1/3 cup plus 3 Tbsp raw coconut nectar or agave nectar
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
2 Tbsp organic dried lavender flowers
1 cup fresh organic blackberries
Blackberry puree:
1/4 cup organic blackberries
1 Tbsp organic coconut nectar or agave nectar
Cream Topping:
3/4 cup raw cashew pieces (soaked at least 4 hours, but preferably soaked overnight)
1/4 cup coconut water
1 cup fresh young coconut meat* (or additional soaked cashews if not available)
3 Tbsp raw coconut nectar or agave syrup
1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup raw coconut oil (warmed to liquid)
For preparation instructions, click here.

About the author


Emily is a New Yorker trapped in a Floridian's body and loves every minute of her big city life. With a major in international business and years of being surrounded by ill-fitting suits and all the wrong shoes, she learned that the importance of fashion needs to be communicated to the world. To her, fashion is on the same level as charity work and feeding hungry children. Emily can be found frolicking the streets of her gayborhood enjoying the off-color humor of the gays.

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