Blueberry Lavender Vanilla Vegan Cheesecake Squares
Ingredients
Crust
- 1 cup raw pecans or cashews
- 1 cup raw almonds
- 3/4 cup coconut flakes
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla
- 1 1/2 teaspoons melted coconut oil
- 5 dates, soaked for 10 minutes
- 1 tablespoon cacao nibs
Filling
- 4 cups raw cashews (soaked for 2 hours)
- 1/2 cup fresh lemon juice
- 7 tablespoons maple syrup or agave
- 1 1/2 tablespoons vanilla extract
- 1 vanilla bean pod, scraped
- 1/8 teaspoon sea salt
- 1/2 cup melted coconut oil
- Almond coconut milk (as needed for consistency)
- 2 teaspoons powdered acai
- 1/2 cup blueberries
- 2 drops lavender essential oil
Chocolate ganache
- 1/2 cup cacao powder
- 7 tablespoons maple syrup
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla
- 1 teaspoon acai powder
- pinch of sea salt
- 3/4 teaspoon cinnamon
Preparation
In a food processor, blend the dry crust ingredients until crumbly, then add the wet crust ingredients and pulse until the dough sticks together when pressed with fingers.
Line a 9x9 or 8x8 pan with parchment paper and press the crust mixture into the pan.
Chill the crust for 1 hour.
For the filling, blend all filling ingredients except coconut oil and nut milk until smooth, then slowly add the melted coconut oil and blend, and finally add nut milk until a smooth consistency is achieved.
Divide the filling batter in half.
To one half of the filling, add 2 teaspoons powdered acai, 1/2 cup blueberries, and 2 drops lavender essential oil.
Pour the plain vanilla filling layer over the chilled crust and let it chill for 2-4 hours.
Pour the lavender filling layer on top and let it chill for another 2-4 hours.
For the chocolate ganache, whisk all ganache ingredients together well.
Pour the ganache over the cheesecake and let it harden for at least 2-4 hours, preferably overnight.
Slice the cheesecake and store in the freezer or serve immediately.