►  Makes 24 Cheesecake Bites
FOR THE FILLING:

11/2 cups (205 g) raw cashews

3/4 cup (175 ml) water

1/4 cup (60 ml) maple syrup or agave nectar 1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) coconut oil

11/2 teaspoons vanilla extract

1 teaspoon fresh lavender 1 teaspoon lemon zest 1/4 teaspoon salt

 

FOR THE CRUST:

1 cup (105 g) walnuts

1/2 cup (100 g) dates, pitted

1/8 teaspoon salt

 

TO ASSEMBLE:

48 small lavender leaves

6 thin lemon slices, quartered

TO MAKE THE FILLING:

Place the raw cashews, water, maple syrup, lemon juice, coconut oil, vanilla, lavender, lemon zest, and salt in a blender. Purée until mostly smooth, then allow the cashews to soak up some of the liquid for 5 to 7 minutes (while waiting, make the crust). Blend again until very smooth.

 

TO MAKE THE CRUST:

In a food processor, place the walnuts, dates, and salt. Pulse until the mixture resembles large grains of sand and will stick together when pinched. Line a mini-cupcake pan with 24 mini- cupcake liners, then press roughly 11/2 teaspoons of the crust mixture into the bottom of each one.

 

TO ASSEMBLE:

Pour roughly 4 teaspoons (20 ml) of cheesecake mixture into each cup, then gently top with 2 lavender leaves and 1 piece of lemon. Freeze for at least 1 hour to set.

 

Recipe Notes

I store these cheesecake bites in my freezer so that I can pull one out as a mini dessert whenever I have a craving. They only take 4 to 6 minutes to soften enough for a quick snack!