Lavender Lemon Cheesecake with Coconut Whipped Cream

Lavender Lemon Cheesecake with Coconut Whipped Cream

Since my Mom is still in town, we've been making lots of vegan treats. She's not currently a vegan, but I've been doing my best to convert her...and after a treat this good (and gluten free, and dairy free, and soy free), she might just stick with it!
This dish tastes like a lighter version of a key lime pie...plus lavender! Its not too sweet, with the crust adding a delicious crunchy texture to every creamy bite. This whole pie only lasted two days in our house! 
We adapted the recipe from This Rawsome Vegan Life.

More of a chocolate fan? 
Check out the recipe for our Chocolate Chip Cheesecake. Based off of this cheesecake recipe, its smooth, creamy, and just a little bit chocolatey! 

Crust:
1/2 cup dates
1 1/2 cup nuts (I used almonds and cashews)
3 tablespoons melted coconut oil

Blend all ingredients together in a food processor.
Line a cake pan or pie tin with non-stick or waxed paper.
Press mixture into the sides and bottom of pan.
Refrigerate to set, about one hour.

Cheesecake:
3 cups cashews
3/4 cup lemon juice
2/3 cup agave nectar
3/4 cup melted coconut oil
1 teaspoon salt
3 teaspoons dried lavender
1 teaspoon vanilla extract

Blend all ingredients together in food processor until smooth and creamy, about 2-3 minutes.
Then taste test...with a very large spoon. Because seriously, this stuff is HEAVEN. It is awesome, it is delicious, and I don't feel guilty overeating it.
Pour batter into set crust and refrigerate for several hours or overnight before removing from wax paper and serving!

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Coconut Whipped Cream:
1 can full fat coconut milk
3-6 tablespoons powdered sugar
1-2 teaspoons vanilla 

Refrigerate coconut milk overnight, being careful not to shake or jostle cans. You want the milk to separate into two distinct layers and that happens most easily is they're not at all disturbed.
Once your ready to make the whipped cream gently open the coconut milk, and using a spoon, remove the thick white layer of coconut from the top half of the can, leaving the clearish liquid left at the bottom.
Put the thicker white stuff into a mixing bowl with the sugar and vanilla. 
The clearer, left-over liquid is like a concentrated coconut milk. This can be used in place of milk in some other recipes, but usually I just throw it into my oatmeal and smoothies for the next few days.
Now back to the whipped cream mixture: sometimes, once I've spooned the thickest white stuff into the bowl, I stick it back into the fridge for another half hour before beating it to help it firm up and hold air better.
Either way, when you're ready to begin, mix with hand beaters...and mix, mix, mix! Mix until all mixture become light, airy, fluffy and whipped cream looking!
Then...enjoy!
Leftovers can be refrigerated for several days, re-fluffing with beaters as necessary.

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