People who know me well knows, that I love lavender. I couldn’t missed adding lavender to my cakes this summer. If you don’t like lavender’s smell you might not like the taste of that cake. But I love it😀👍.
For the crust
1 cup cashews, soak for at least 4 hours (or 30 min in boiling water)
3 Medjool dates, pitted
1 tbsp coconut oil, melted
1/2 tsp blueberry powder (optional)
For the filling :
2 cup cashews, soaked
4 tbsp coconut oil, melted
4 tbsp maple syrup
1/4 cup almond milk
2 tsp dried lavender
Pinch of sea salt
- Place all ingredients for the crust in a food processor until a sticky crumble is form. Transfer the mixture into a 7” springform pan and press crust along the base. Leave in the freezer while working on the next step.
- Blend all filling ingredients in a high speed blender until completely smooth. Pour this mixture over a crust, smooth and freeze for 4-5 hours or overnight.
- Thaw out a touch and keep leftovers frozen.