For the Crust
1 cup raw almonds soaked overnight
1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
Place almonds and dates in a food processor and mix until chopped and well incorporated. Pour into a 9in spring form cake pan and spread with a spatula (or your fingers).
For the Filling
3 cups raw cashews soaked for three hours
3/4 cup fresh lemon juice
3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
1 tsp vanilla extract
1/2 tsp celtic sea salt
1 tsp dried lavender (the lavender in this dish is very subtle so you could add 1/2-1 tsp more if you prefer…but be careful cause lavender is very strong!)
To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, lavender and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender like a Blendtec or Vitamix!)
Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.
Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.
talk about a blog crush!!! roost: a simple life.