This decadent spring dessert is the perfect bite – a chewy crust and creamy filling, with tangy blackberries and soothing lavender. It’s unique and beautiful, sure to make the people you love smile.
- 1 cup raw almonds
- 1 1/2 cups raw walnuts
- 1 1/2 cups medjool dates, pitted
- 3 tablespoons melted coconut oil
- 1/4 cup shredded unsweetened coconut
- 1/8 teaspoon fine sea salt
- 3 1/2 cups raw cashews – soaked, rinsed, and drained
- 2 1/2 teaspoon pure vanilla extract
- 1 1/4 cups fresh lemon juice (from about 5-6 lemons)
- 1/4 cup coconut water (liquid from can of coconut milk)
- 1/2 cup + 1 tablespoon coconut nectar, divided
- 1/2 cup + 2 tablespoons coconut cream, divided (this is the solid portion in a full-fat can of coconut milk)*
- 2 tablespoons melted coconut oil, divided
- 2/3 cup fresh blackberries, plus more for garnish
- 6 drops edible lavender essential oil (not all of them are food grade)
- extra berries, sesame seeds, and flowers for garnish
- Soak cashews at least 3 hours or overnight, then drain, rinse with cold water, and set aside.
- Line the bottom of a 9″ springform pan with parchment paper, trace the bottom and cut out, and insert in the pan.
- Add all of your crust ingredients into a food processor and blend until mixed into a fine crumb. It should be crumbly but sticky if you press it together. Using your hands press this mix into the bottom of the pan, making sure to spread it evenly and flat around the sides.
- To make the first layer of filling, add the cashews, vanilla extract, 1/2 cup of coconut nectar, lemon juice, 1 tablespoon melted coconut oil, and 1/2 cup of the coconut cream into the blender. Blend on low and slowly increase. Continue blending until super smooth, you may need to scrape down the sides or push the mix into the blade a bit. Depending on your blender, this may take a while – just keep blending, scraping, mixing, and blending.
- Once smooth and creamy, scoop 2 1/2 cups of the filling onto the crust, spread evenly with the back of a spoon, then place in the freezer.
- To make the purple layer, add the blackberries, remaining 1 tablespoon each coconut oil and coconut nectar, 2 tablespoons coconut cream, and lavender essential oil into the blender with the rest of the cashew cream. Be careful with the lavender oil – you don’t want too much!
- Blend well, increasing to high until everything is fully incorporated and no lumps of the berries remain. Check to see if your first layer is somewhat firm to the touch, you may need to wait another 20 minutes or so, and then pour the lavender layer over top. Again, use a spoon to spread evenly. Place back in the freezer.
- Freeze whole cake for a few hours or overnight, then you can place it in the refrigerator a couple hours before serving, so it can soften before slicing.
- The filling will be thick but should be pourable enough to slide out of the blender with the help of a spoon. If you need to thin it out some more add another 1-2 tablespoons of coconut milk.
- You can eat this relatively frozen if you want more of an ice cream cake texture while placing it in the fridge prior to eating allows it to soften into more of a cheesecake texture.