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Lavender and Basil Cheese Cake

Cheese Cake


For the base:
1½ cups of almonds
1½ cups apricots
Drops of rose extract
1 tsp coconut oil
1 tsp dried or fresh purple basil leaf

For the filling:
2 cups cashew nuts, soaked for at least 2 hours
1 cup soft Thai coconut meat
1 cup coconut oil
½ cup agave syrup
1 vanilla pod
Pinch Himalayan or sea salt
Juice of a lemon

To Serve
1 heaped tsp dried or fresh lavender


For the base:

  1. Place all ingredients in a food processor and process 
  2. Transfer to a springform cake pan and press down firmly to create an even base
  3. Leave in the fridge to set for at least 2 hours before adding the filling

For the filling:

  1. First warm the coconut oil 
  2. Blend together all the ingredients, until smooth and lump free
  3. Pour on top of the base and leave in the fridge to firm for at least 4 hours

To serve: Top with fresh figs and lavender 

Cheese Cake