Lavish Lavender and Lemon Raw Cheesecake

Noura El-Imam Founder of Yogalates Bliss

Noura El-Imam founder of Yogalates Bliss

Having completed a 2 week intensive Raw Food Chef Training last summer in Bali, I was inspired to create a delicious dessert that sits well in everyone's tummy. This version of raw cheesecake contains NO dairy and is gluten-free while delivering a beautiful balance of fragrant lavender, sweet vanilla and tangy lemon tones. The best bit is that you can constantly tweak it to your preference along the way – need more sweetness? Add more agave syrup. Prefer a tangier version? Add more lemon! The dried lavender buds steals the show which can be purchased at the Japanese tea kiosk, 3rd level by the cinema in Dubai Marina Mall. Alternatively, lavender *edible* essence does the job!

Onto the recipe….

Lavender and Lemon Raw Cheesecake Recipe:

Crust – Base:

1/2 cup dates
1 1/2 cups nuts (I used a mix of walnuts, almonds and hazelnuts) “Wash” the nuts to moisten them before placing into your food processor (the moisture helps your processor break down the nuts easier.) Add the dates and process both in your food processor until you get a rough, sticky mixture that you can pat down with your hands into the bottom of non-stick pan. Then set in the fridge.

Cheesecake – Filling:

3 cups cashews (soaked for 4 hours)
3/4 cup fresh lemon juice
2/3 cup honey, agave or maple syrup
3 tablespoons of coconut oil (available at the Organics Supermarket in Dubai)
1 teaspoon salt
2 teaspoons vanilla extract or if you are proud owner of vanilla pods, extract the beans from a full pod.
3 teaspoons dried lavender

Optional add-in spices: Cardamom, Ginger, Cinnamon

Roll up your sleeves please: Blend all the cheesecake ingredients together until smooth and creamy. Taste every now and then as you might want to add a little more lemon for a more “zestier” flavor. Once you get a smooth consistency, dig out the nuts+dates base from the fridge and pour the cheesecake mixture over the base. Then, set in the fridge overnight or a speedier turnaround, set in the freezer for 4 hours. I promise you though, it tastes better when you place it in the fridge overnight. The flavors gradually fuse together by the hour and settle in sweetly!

 

Lavender and lemon raw cheese cake

And I'm incredibly delighted to announce the very first Dubai Raw Food Chef Training Level 1 Certification on May 5-10 presented by Chef Mia of Graciously Green. With Mia's outstanding background in health and nutrition, while having trained with world-renowned teachers such as Elaina Love, she has put together a 6 day intensive training welcoming all walks of life from aspiring chefs such as you and I, professionals chefs wishing to expand their clientele base and sharpen their skills in plant based meal preparation, health & wellness professionals, to those wishing to build a heart healthy diet into their life and learn how to create dishes that navigate around their health challenges. This is an exciting and our inaugural training you do not want to miss!

For more information and how to secure a place on the training, visit www.yogalatesblissindubai.com or email yogalatesdxb@gmail.com

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