- 80gr walnuts
- 80gr almonds
- 100gr dried prunes or dates
- 400gr cashews (soaked in water for 3-4 hours)
- 160gr lemon juice
- 170gr honey
- 90gr olive oil
- 1tsp salt
- 1 tsp vanilla essence
- 1-3 tsp dried lavender
- lime zest
Surround the inside of a 24cm spring form with plastic wrap.
Blend almonds, walnuts and prunes to make the base of the cheesecake.
Spread it in the bottom of the form and leave in the fridge until you make the cream.
Drain the cashews and blend them with the lemon juice, honey, olive oil, salt,vanilla and 1 tsp lavender. Try the cream and if you like add 1or 2 more tsp lavender.
Spread the cashew cream on top of the nut base and set it in the fridge all night.
The next day transfer the cheesecake in a plate and garnish with lavender and lime zest.