Lemon Lavender Cheesecake
๐ฟ๐๐ฆ๐จ๐ข๐ฏ ๐๐ฆ๐ฎ๐ฐ๐ฏ ๐๐ข๐ท๐ฆ๐ฏ๐ฅ๐ฆ๐ณ ๐๐ฉ๐ฆ๐ฆ๐ด๐ฆ๐ค๐ข๐ฌ๐ฆ ๐โฃ
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Someone needs to come over here and slap these things out of my hand! Just kidding.. this dessert is so delish, high in protein, fiber, and healthy fats. ๐ช
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๐๐๐ซ๐๐๐๐ญ ๐๐จ๐ซ ๐ฌ๐ฎ๐ฆ๐ฆ๐๐ซ๐ญ๐ข๐ฆ๐ dinner parties. Just make sure you keep them in the freezer until youโre ready to serve ๐ โฃ
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๐๐ซ๐ฎ๐ฌ๐ญ:โฃ
1 cup mixed nuts โฃ
1 tbsp chia seedsโฃ
1 cup datesโฃ
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๐ข๐ฅ๐ฅ๐ข๐ง๐ :โฃ
2 cups raw cashews, pre-soaked in water for 4 hours (Overnight works too!)โฃ
1/2 cup lemon juiceโฃ
1/4 cup pure maple syrupโฃ
1/4 cup coconut oil, melted โฃ
4-6 drops Lavender essential oil
1/2 tsp vanilla extractโฃ โฃ
Directions:
๐Blend dates, nuts, and chia seeds in a food processor until a rough, sticky texture is reached.โฃ
๐Transfer mixture into lined muffin pan by the spoonful; press down firmly and evenly. Set pan in freezer. โฃ
๐Blend all filling ingredients until smooth and creamy. Add liquid if needed (I used almond milk)โฃ
๐Remove muffin pan from freezer and add filling to each crust, smoothing out if desiredโฃ
๐Freeze for at least 4 hours.โฃ
๐Enjoy when ready! Makes 12 cakes