The taste of lavender always takes me back to memories of obscure sweet shops from my childhood. Food always tastes better when it makes you that little bit nostalgic.
These are a variation on my Strawberry Cheesecakes, so this recipe will largely follow the same instructions, with a few changes here and there, and a few weight variations ingredients-wise just to better suit the macros and the cheesecake composition- it sounds very serious. It’s not. It’s cheesecake. Let’s get to it.
50g Raw Buckwheat Groats
80g Dried, Pitted Dates
1tsp Lavender Extract (I used lavender extract paste for this, you may feel you need more than a teaspoon, so adjust this to your taste.)
1. Soak cashews in water in the fridge overnight, or boil them for 15 minutes if you don’t mind about these cheesecakes not being raw.
2. Blend the almonds, buckwheat and dates in a blender, and spoon evenly into a cupcake tin with 12 dips for 12 cheesecakes. Press the mixture down firmly with the back of a teaspoon, and place into the freezer for a few hours.
3. While your cheesecake bases freeze, drain your cashews and add to your blender with the lavender extract and stevia, blending until the mixture is smooth. Using a hand blender on this mixture afterwards may help to get rid of those final lumps if your blender is cheap and feeling very sorry for itself, like mine.
4. Spoon out your lavender cheesecake topping into the cupcake tin dips and smooth out with the back of your spoon. If you fancy topping your cheesecakes with anything, this is the best time to do it. In the picture, I topped mine with toasted flaked almonds, because nuts are my life.
5. Freeze for 3+ hours, serve whenever cheesecakes are called for.