Recipe for Lavender and Purple Basil Cheesecake

Whatever you do just don’t pass out! I know. It’s gorgeous. It’s award winning. Ok. It’s breathtaking!

As tasty as it is beautiful this fabaroo dessert will satisfy most raw food cynics! Forget that it’s raw if you can. Forget that it’s vegan. Forget that it’s high vibration food. Forget that it’s gluten free. Forget that it’s plant-based. Forget that it’s processed sugar free. Forget that it’s crap free. Forget that it’s classed as ‘clean eating’! Forget everything other than this is a darling dessert, damned tasty and it deserves pride of place at any celebration meal, afternoon tea or just sitting on the counter, teasing everyone. 

What makes it unique? Well the whole thing is pretty terrific but for me its USP is that it’s not frozen! I see so many frozen raw cakes it drives me nuts! I really get frustrated with raw vegan cheesecake recipes that are served straight from the freezer (aaaggghhh!!) Maybe it’s my middle aged teeth, or just a preference? But I can’t bear them! And with frozen fruit on the top too – who eats that? This cheesecake should stand the ‘room temperature’ test for serving. I would still keep it in the fridge but this recipe importantly does not require freezing (unless you wish to freeze some for later) this also makes super handy mini portions if you create the recipe but use a muffin tray to make individual cakes. 

This recipe includes one whole cup of coconut oil in the main cheesecake mousse. Yes. It’s a lot but it’s a 16 slice cake so in each portion the fats are fairly manageable if that’s something you are focussing on. The oil is an important ingredient in this recipe: as the oil hardens it helps the cake keep good form out of the fridge. You can also use half oil half coconut manna if you have it.

*photograph courtesy of Tribest

Ingredients for the Base

  • 1½ cups of almonds
  • 1½ cups apricots
  • Drops of rose extract
  • 1 tsp coconut oil
  • 1 tsp dried or fresh purple basil leaf

Ingredients for the Filling

  • 2 cups cashew nuts (soaked for at least 2 hours)
  • 1 cup coconut oil (warmed in a baine marie)
  • 1 cup coconut meat (soft thai coconut meat)
  • ½ cup agave syrup (or other liquid sweetener)
  • 1 vanilla pod
  • pinch Himalayan or sea salt
  • juice of one lemon
  • 1 heaped tsp dried or fresh lavender
  • 1 heaped tsp dried or fresh purple basil leaf

Topping

  • Fresh figs
  • Fresh or dried lavender
  • Fresh or dried purple basil leaf
  • Raw coconut chips/flakes

lavendar-and-purple-basil-cheescake-3

Method

Base method: place all ingredients in a food processor and process on the S blade. Transfer to a spring form pan or cheesecake dish. Press down firmly with a spoon or with your hands. Leave in the fridge to firm for at least 2 hours before adding the filling

Filling method: discard the soak water from the cashew nuts and blend all the ingredients in a blender. Warm the coconut oil first (in a baine marie or dehydrator). Make sure the filling is smooth and lump free. Pour onto to the base and leave in the fridge to firm for at least 4 hours.

lavendar-and-purple-basil-cheescake-2

Top with fresh figs, lavender, basil and coconut chips.

Many thanks to the fab team at Tribest UK for taking such awesome photos of my recipes! Go check out their recipe library – it’s fantastic!

To make recipes like this with me in my kitchen come and join me at my COOKERY SCHOOL LONDON!

Keeping it juicy & raw

Signature Stephanie

 

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