Lemon Lavender Cakes (Vegan)

Lemon Lavender Raw Vegan Cheesecake 1
In anticipation for summer solstice I made this summery dessert that is low-glycemic, raw, vegan and gluten-free. Both lemons and lavender scream summer to me. Lemons are known for boosting our immune systems and improving digestion. They may also improve insulin and liver function. Lavender is commonly used in aromatherapy for its relaxation properties, however, the scientific evidence is limited. This herb can also be eaten and is a small source of calcium and iron.
Lemon Lavender Raw Vegan Cheesecake 7
Maple syrup and dates are two of my favourite natural sweeteners when trying to make healthier desserts. They are both low on the glycemic index which means they help manage blood sugar levels better than other sweeteners (ex. sugar, honey). This is especially important for women with PCOS who are predisposed to developing metabolic syndrome.
Lemon Lavender Raw Vegan Cheesecake 11
Ingredients (makes 12):
Crust:
  • 1 cup nuts (I used a mix of walnuts, almonds and cashews)
  • 1 tbsp chia seeds
  • 1 cup dates
Filling:
  • 2 cups cashews, pre-soaked in water for 4 hrs
  • 1/2 cup lemon juice (I used 3 small organic lemons)
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tspns dried culinary lavender
  • 1/2 tspn vanilla extract
IMG_3012
How to:
  1. Use parchment paper to oil muffin pan with coconut oil (prevents sticking).
  2. Place long strips of parchment paper in each muffin mold for easier removal (I saw the Minimalist Baker do this and I think it is genius).Lemon Lavender Raw Vegan Cheesecake 6
  3. Process dates, nuts and chia seeds together in a food processor until you get a rough, sticky mixture.
  4. Transfer spoonfuls of the mixture into the muffin pan and push down firmly and evenly. Set in freezer.
  5. Blend all filling ingredients together in a blender until smooth and creamy. You may need to add liquid to help out (ex. almond milk).
  6. Take muffin pan out of freezer and scoop filling on top of each crust, smoothing out to pop air bubbles. I used a 1/4 measuring cup to distribute the filling to each mold and then went back over with a spoon to even them out.
  7. Decorate if desired (I decorated half with lavender before freezing and the other half with lemons after freezing).
  8. Set in the freezer for at least 5 hours.
  9. Gently pull each cake out holding the wax paper. The wax paper will make indents which I smoothed out easily.
  10. Serve or store in freezer or fridge.

Lemon Lavener Raw Vegan Cheesecake 4

PCOS Powers:

  • low-glycemic = helps maintain blood sugar levels
  • lemon juice = contains vitamin C which boosts immune system, helps improve digestion, may improve insulin function, boosts liver function
  • tree nuts = no cholesterol, high in unsaturated fats which help reduce LDL cholesterol and triglyceride levels, help prevent cardiovascular disease
  • chia seeds = high in omega-3s which can help decrease high testosterone and improve egg quality
  • coconut oilanti-inflammatory, may positively impact thyroid function, may improve cholesterol profiles by increasing HDL cholesterol, its use is controversial in the scientific community due to high saturated fat content so I use in moderation

Lemon Lavender Raw Vegan Cheesecake 10

Happy Solstice! I would love to see your recreations! Please share them with me on Instagram: @phruitfuldish

This recipe was inspired by Em at This Rawsome Vegan Life.

If you want to get my blog posts straight to your inbox, keep scrolling to find the button to follow my blog!Lemon Lavender Cheesecake (Raw, Vegan)

100 Comments Add yours

  1. Great recipe! Good for those of us trying to keep our Type 2 Diabetes in check.

    Like

  2. These look so delicious! I love all your photos too, they are gorgeous!

    Like

  3. carefreespiritfairy says:

    Wonderful recipe. I love lemon and lavender together

    Like

  4. The Luv Aviatrix says:

    Great post, I’d love to try. Where do you get your lavender? I cant use mine from the garden?

    Like

  5. playdatesparties says:

    How pretty! I love both lavender and lemon flavors in summertime. That trick with the parchment is definitely genius. I can’t wait to try it!

    Like

  6. These look so incredible! Can’t wait to try them 🙂

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  7. Karen Grosz says:

    These look delicious. I need to try making them.

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  8. These look delicious! I can imagine they would be a hit at a brunch or tea party!

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  9. Amazing! Your recipes and photos makes me hungry..all the time. You are our MOST POPULAR/MOST CLICKED entry, thank you for sharing this over at Healthy Living Link Party. Can’t wait to see what you have to share this week 🙂 Hope to see you again!

    Liked by 1 person

    1. Wow!! That is unreal. So pleased these healthy cuties are a hit. Is the linkup posted for this week? I couldn’t see it on your site. You have a great community.

      Like

  10. What a delectable vegan dessert. I can’t wait to make this recipe. So yummy! I am featuring this post on this week’s Healthy Living Party at urbannaturale.com. All the best, Deb

    Liked by 1 person

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