Raw lavender apricot and sea salt blackberry fudge cheesecake

Raw Lavender Apricot and Sea Salt Blackberry Fudge Cheesecake…say that three times fast. It’s a mouthful to say; but, I guarantee you won’t mind a mouthful of this raw, vegan, grain-free, and refined sugar-free cake.Β 

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I made a mini version of this cake; but, I will give the measurements for a normal sized cheesecake as that springform pan size is more common.

What you need:

  • high speed blender
  • 20 cm springform pan
  • a freezer
  • a chopper or food processor

Ingredients:

Sea salt blackberry fudge layer:

  • a handful of organic blackberries
  • 1/3 cup coconut oil
  • 1/4 cup raw cacao powder
  • 1 cup cashews soaked in water for at least 1 hour
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp sea salt (or more to taste)
  • 1/4 cup honey (or sweetener of your choice, you can also use lessΒ and sweeten to your liking)

Lavender apricot layer

  • 2 cups cashews (soaked and drained)
  • 2 apricots (pits removed)
  • 2-3 tbsp lemon zest (make sure you’re using organic lemons)
  • 3/4 cups coconut oil
  • 1 tbsp vanilla
  • 1-2 drops of stevia or sweetener of your choice
  • 3 drops of lavender extract
  • 3/4 cup lemon juice

Base

  • 1 1/2 cups walnuts
  • 1/2 cup of dates
  • 1/4 cup shredded unsweetened coconut
  • a pinch of sea salt

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Directions:

In your chopper or food processor, combine all of the base ingredients except for the dates. Once the nuts are chopped and crumb-like, add in the dates and combine. The chopped walnuts, dates, coconut oil, and sea salt should create a semi-sticky malleable crust. Press this into the springform pan and put into the freezer while you prepare the rest of the cake.

Next, in a high speed blender (I used a nutribullet and it worked great) combine all of the fudge layer ingredients except for the blackberries. You should have a sweet and salty fudge-like mixture on your hands (hopefully not literally). Add this layer into the springform pan and carefully place blackberries into the fudge layer. This blackberry step is actually optional; you could add any fruit you wanted or nothing at all. I simply wanted to have some fruit inside when I sliced up the cheesecake, as shown below. Place into freezer while you prepare the lavender apricot layer.

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Finally, clean out your blender and blend together all of the apricot lavender layer ingredients. Add this layer on top of the blackberry layer. Let the cake freeze until solid, probably 4-6 hours to be safe.

You can serve this cake frozen like a cold ice cream cake, or wait about 10 minutes to eat after taking it out of the freezer. I served mine with rose petals and apricot on top and sliced the cake up into cheesecake slices. However you serve it, it will be delicious!

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