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Get yourself ready for the Holidays with this beautiful Raw and Vegan cheesecake. FULL RECIPE BELOW.
Lavender Cheescake
Serves 10
INGREDIENTS
for the crust:
3 cups coconut flour
1 cups almond flour
1 cup beet pulp
1 T nutritional yeast
1 t salt
1 tsp lemon zest
2 t lavender
⅓ cup maple syrup
⅓ cup coconut oil
for layer 1 (white)
2 cups coconut meat
1 cups cashews, soaked
1 cup maple syrup
½ cup lemon juice
½ vanilla bean
½ cup coconut oil
for layer 2 (pink)
2 cups coconut meat
1 cups cashews, soaked
1 cup coconut oil
½ cup beet juice
3 T lemon juice
1 t salt
2 t lavender
1 ⅓ cup maple syrup
PROCESS
1. Blend all ingredients for your crust and press into an 8 inch springform, making sure to reinforce the elbow and sides so it doesn’t break.
2. Dehydrate overnight, or put in the oven for 2 hours at 200 degrees
3. Combine ingredients for layer 1.
4. Once the crust has cooled, pour layer 1 into it and place in the refrigerator to allow it to set up for at least 30 mins.
5. Combine ingredients for layer 2, and pour directly on top of layer.
6. Refrigerate or freeze for at least 30 mins
The cake will last up to 3 days.
Director: Eric Slatkin
Producer: Emily Mraz
Starring: Laura Miller
DP’s: Ramy Romany / Sharra Romany / Chris Low
Sound: Justin Gay
PA: Jamie Dore
Food Stylist: Maria Zizka — www.mariazizka.com
Hair and Make-up: Linda Sammut
Editor: Jeremiah Mayhew
Recipes by: Laura Miller
For more info on Laura visit:
http://sidesaddlekitchen.com