This new version of non-dairy cheesecake Lemon Lavender Dessert Bars is as fresh, smooth and healthy as its sister, the incredible Very Berry Dessert Bars. Same process, I eliminated all heavy and not really nutritional ingredients and instead, replicated the texture of the cheesecake base using a mix of almond, coconut and dates and replaced the cream with homemade cashew butter and coconut cream. The combination of summery Lemon, Blueberry and Lavender is a delight. Full of delicious and good-for-you ingredients, these treats take on a refreshing cheesecake quality that will 100 percent satisfy any dessert crisis. Did I mention you can simply store a batch in the freezer for later?
Serves 9 Dessert Bars
1 cup blanched almond
1/4 cup shredded coconut
1/4 cup coconut flour
1 cup dates, soft and pitted
2 tbsp coconut oil
1 cup cashews, raw
1 tsp coconut oil (or any vegetable oil of your choice)
2 tbsp maple syrup (or rice syrup)
1 cup blueberries
1/3 cup cashew butter
1/3 cup coconut cream (the layer of solid white stuff at the top of coconut milk can)
1/3 cup coconut milk
1 tsp lemon juice
1/2 tsp lavender extract
Pinch of salt
2 tbsp maple syrup (or rice syrup)
1 cup coconut milk
1/4 cup of lemon juice, freshly squeeze
Zest of 3 lemons
1/3 cup cashew butter
1/3 cup coconut cream (the layer of solid white stuff at the top of coconut milk can)
2 tsp tapioca flour (can be replaced with corn starch)
Pinch of salt
1. Line at the base of a 9×9 inches baking pan with parchment paper.
2. Place in a blender or food processor the dates first. Blend for a few minutes until it turns into a paste.
3. Add almonds, shredded coconut, coconut flour and coconut oil, and blend until mixture is finely grounded and sticks together, about 3-4 minutes. If your blender is small, mix in 2 times, this helps reach the correct consistency faster.
4. Transfer the base mix into your lined baking pan and press with your fingers until evenly spread – you can wet your fingers to make this easier. We also like to use the bottom of a measuring cup to even the base perfectly. This will help create beautiful filling layers later.
5. Place the base in the freezer while preparing the fillings.
6. Preheat the oven to 330F (165C)
7. Spread raw cashews across a large baking tray, then roast them for 8 minutes or until golden. Let them cool before using.
8. Place roasted cashews into a clean blender or food processor, and blend for a few minutes. Once the process passes the powder stage, add 1 teaspoon of coconut oil and turn your mixture into cashew butter. Stop blending once you reach a creamy consistency. You should have about 2/3 cup of cashew butter.
9. In a small saucepan over medium-low heat, simmer maple syrup with blueberries, stirring occasionally, until the mixture reduces by third, about 10 minutes. Remove from the heat and let the blueberry syrup cool down for a few minutes.
10. In a clean blender or food processor, blend 1/3 cup of homemade cashew butter, coconut cream, coconut milk, the still warm blueberry syrup, lemon juice, lavender extract (measure carefully, the extract has powerful flavor) and salt until smooth and creamy.
11. Remove the base from the freezer and pour the blueberry-lavender filling on top. Gently shake the baking pan to evenly spread the layer, then place back in the freezer for at least an hour.
12. In a small saucepan over medium-low heat, simmer maple syrup with coconut milk, lemon juice and lemon zest stirring occasionally, until the mixture reduces by third, about 15-20 minutes. Remove from the heat and let the lemon-coconut sauce cool down for a few minutes.
13. In a clean blender or food processor, blend for a minute 1/3 cup of homemade cashew butter, coconut cream, the lemon-coconut sauce and salt.
14. Using a small sieve, sift 2 teaspoons of tapioca flour to thicken the texture of the filling. Whisk to combine.
15. Remove the baking pan from the freezer. Carefully add the lemon filling on top of the blueberry lavender filling. Gently shake the baking pan to evenly spread the layer and remove any air bubbles.
16. Sprinkle some dried lavender all over if you have. Place back in the freezer for at least 3 hours, at best overnight.
17. Once it’s firm enough to be handled, gently cut into 3×3 inch bars using a sharp knife.
18. Defrost bars at room temperature 20 minutes before serving (don’t worry the layers won’t collapse). Can be stored in the fridge for up to 3 days or in the freezer for a week.
Cheers Xx
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