Monday, August 27, 2012

Raw Blackberry Lemon Lavender Cheesecake


3/4 cup hazelnuts
1/8 tsp sea salt
3 soft medjool dates, pitted and chopped

Spray a 6 inch spring form pan with nonstick spray.  Process hazelnuts and salt in a food processor until the hazelnuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared pan.  Set aside.

2 1/2 cups raw cashews (soaked overnight)
1/2 cup plus 1 Tbsp fresh lemon juice
2 Tbsp lemon zest
1/3 cup plus 3 Tbsp raw agave nectar (light if possible)
1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid) 1/2 tsp sea salt
1 Tbsp pure vanilla extract
 1/2 of a vanilla bean
2 Tbsp organic dried lavender flowers
1 cup fresh organic blackberries

Drain cashews and combine them with lemon juice and zest, agave nectar, coconut oil, salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, stir in lavender and divide evenly between 2 bowls.  Place half back into the food processor and add 1 cup blackberries.  Puree until smooth and scrape back in the bowl.

Blackberry Puree:
1/4 cup blackberries
1 Tbsp raw agave nectar

Place into blender or food processor and puree until smooth.

***Drop the filling alternating between the vanilla and blackberry in about 3 Tbsp amounts over crust in pan, until all is used up, sort of in a checkerboard fashion. Tap on the counter to level (keeping pan level).  Drop some of the puree in teaspoon amounts over the top of the cake (reserving some for serving) and swirl with a knife slightly to create marbling.  Place in freezer until set--at least 6 hours.  Then decorate with cream topping.  Store in fridge until ready to eat.

Cream Topping:
1/2 cup cashew pieces (soaked overnight)
1/2 cup coconut water
3/4 cup fresh young coconut meat
2 Tbsp raw agave syrup
1 tsp vanilla
1/2 of a vanilla bean
1/4 cup raw coconut oil (warmed to liquid)

Drain cashews and blend all ingredients until smooth in blender and set in freezer about 30 minutes until frosting consistency.  Place in a pastry bag and pipe decoratively on top of the cheesecake.  Store in fridge.