Raw Chocolate Lavender Cheesecake

Raw Chocolate Lavender Cheesecake

Serves 4 60 minute prep time

Need an after dinner treat? Your guests won’t believe this decadent Chocolate Lavender Cheesecake is raw!


  • Chocolate Lavender Filling:
  • 3 cups soaked sunflower seeds
  • 1 cup sunflower milk (or any other dairy, nut, and soy free milk)
  • 3/4 cup maple syrup
  • 2 Tbsp vanilla
  • 1/4 tsp salt
  • 1/2 cup melted cocoa butter
  • 1-3 tsp food-grade lavender (depending on how much you like lavender)
  • 1/4 cup coconut oil
  • 3 Tbsp sunflower lecithin
  • For Swirling:
  • 1 Tbsp maple syrup
  • 2 Tbsp raw cacao powder
  • 1 Tbsp vanilla
  • Crust:
  • 1 1/4 cup almonds
  • 1/2 cup hempseeds
  • 1/4 cup cacao powder
  • 1/2 cup date paste
  • 2 Tbsp liquid vanilla
  • 1/8 tsp salt


  • Filling:

  • Combine all ingredients for filling except for coconut oil and lecithin.

  • Blend well until smooth and creamy, about 3 to 5 minutes.

  • Stop blending and add the lecithin and melted coconut oil then blend until smooth.

  • Remove 1 ½ cups of the mixture and set aside.

  • Crust:

  • Combine all ingredients in a food processor and process. It will start to rise up the sides push it down until everything is well combined.

  • It should be a mixture that can hold together with gentle pressure and be broken apart with a clean break.

  • Distribute crust evenly on the bottom of lightly oiled pan (using coconut oil).Tip – Use a little coconut oil on your clean hands to push the crust in the pan. I found this keeps the crust from sticking to your hands – a very frustrating experience.

  • Assembly:

  • Pour filling mixture onto crust and freeze for 1-3 hours or until middle of cheesecake is firm to the touch.

  • Take reserved filling and add cocoa powder, vanilla, and sweetener.

  • From here you can swirl or layer depending on what you want to go for.

  • When you are done swirling and/or layering freeze for 1-3 hours or until middle of cheesecake is firm to the touch.

  • Enjoy!