Raw Lavender & Earl Grey Cheesecake Bites

Creamy, smooth, subtly sweet, rich & decadent… need I go on?

This week we’re sharing with you the recipe for the very first treat we ever sold! These Raw Lavender & Earl Grey Cheesecake Bites, while still being free of refined sugars, were delicious enough to have the patrons at Sarnia’s first Vegfest sell us clean out of them! Go ahead & give em a try for yourself, we promise they won’t disappoint!

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The trick is in soaking the cashews in tea overnight, allowing them to absorb the complex flavours and transform from a boring old nut to a creamy, smooth “cheesecake” filling.

Lavender and Earl Grey have always been favourite flavours of mine & they pair so nicely with the slight sweetness of the crust, allowing each flavour to really shine through without being overbearing.

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Be patient with these ones, allow the filling to really blend up into a smooth & creamy paste, this is a lump free zone!! If you have a highspeed blender this is easily accomplished, but if you have a food processor or a regular blender this can be done by simply allowing an extended blending time period.

If you remake these beautiful bites make sure to tag us in your photos & let us know what you thought!

Enjoy!

RECIPE: Makes 12 Lavender & Earl Grey Cheesecake Bites.

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Ingredients:

Lavender & Earl Grey Cheesecake Bites

Crust

  • 1 1/2 cup Almonds
  • 1/2 cup Unsweetened Desiccated Coconut
  • 2/3 cup Dates (soaked in hot water for 3 minutes)
  • 1/8 tsp Sea Salt
  • 1/2 tsp Vanilla Extract

Cheesecake Filling 

  • 1 1/2 cup Cashews (soaked overnight in Earl Grey & Lavender Tea)
  • 4 tbsp Earl Grey & Lavender Tea (from soaking)
  • 1 tbsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 2 tbsp Dried Lavender (food grade, or use pure lavender tea)
  • 1/8 tsp sea salt
  • 4 tbsp Coconut Oil (melted)
  • 2 tbsp Coconut Butter (melted)
  • 1 cup Blueberries (frozen or fresh)

Steps:

overnight soaking, 20 minutes prep, 5 hours or overnight to set.

  • Brew 2-3 cups of Lavender & Earl Grey Tea, you want this stronger than a tea you would drink, cover cashews with the brewed tea. Set in the fridge in a mason jar or bowl & allow to soak overnight.
  • To make the crust blend first the almonds into a meal, but with a bit of texture left, you don’t want it to become almond flour.
  • Next blend together the soaked dates with the almonds, coconut, salt, and vanilla. This can be done in a food processor & you will know when it is done when it forms a ball of raw “crust”.
  • Line a a 6×2 pan, or any other smaller sized square pan, with parchment paper and press in the crust evenly. Place this in the freezer to set while you make the filling.
  • To make the filling start with blending the cashews in a highspeed blender with 4 tbsp of the tea they were soaked overnight in & the remainder of the filling ingredients.
  • After blended until fully smooth (no lumps!!!), stir in a few tbsp of dried food grade lavender, or dried lavender tea.
  • Take 1/4 cup of this filling and blend together with 1 cup of fresh or frozen blueberries. Strain this mixture to get out any pieces of blueberry skin, leaving a creamy blue-coloured top layer.
  • Remove the crust from the freezer and layer on the white cashew layer smoothing out the top, set this in the freezer for a few minutes just until it has firmed up enough for the next layer.
  • Layer on the blueberry & cashew mixture, smoothing out the top once again.
  • Allow this to set for at least 5 hours or overnight in the fridge or freezer.
  • Slice into 12 squares & enjoy!!
  • These bites can be topped with melted coconut butter and a few extra buds of lavender & will be stable in the fridge, (they will only last a few hours out of the fridge before becoming droopy).
Nutritional Information:
Per 1 Cheesecake Bite–
Calories: 294 cal | Total Fat: 23g | Sat Fat: 10g | Unsat Fat: 0.5g | Carbohydrates: 16g | Natural Sugar: 7g | Fibre: 5g | Sodium: 140mg | Protein: 8g
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