Lavender and Vanilla “Cheese” Cake

Crust

  • 1 cup almonds, soaked overnight
  • 7 or 8 dates
  • 1 tsp vanilla powder or extract
  • 1/4 tsp sea salt
  1. Blend together in a food processor fitted with an S blade until combined and it starts to form a ball. Press into a tart pan with a removable bottom.
“Cheese” Cake Filling
  • 2 cups raw cashews, soaked 2 hours
  • 1/3 cup coconut oil, warmed
  • 1/3 cup raw honey
  • 2 lemons, juiced
  • 1 tsp lavender
  • 1 tsp vanilla powder
  • 1/2 tsp sea salt
  1. Blend all the ingredients together in a VitaMix. Pour the filling into the crust and spread out evenly. Freeze until set. Remove from the freezer and let in thaw a little before serving. You can also refrigerate overnight to set.

Blueberry Sauce

  • 3 cups frozen or fresh blueberries
  • 1/2 lemon, juiced
  • 1/4 cup maple syrup or honey
  • pinch of sea salt
  • 2 tsp potato starch mixed in 2 tbsp water
  • 1 tsp vanilla
  1. In a small saucepan over medium low heat, warm the blueberries and lemon juice for 5 minutes. Add the maple syrup and continue to cook over low heat for another 5 minutes. Add the potato starch slurry and cook for another 3 minutes. Remove from the heat and add the vanilla and sea salt.
YUM!!

Kudos to Stacey!

Thursday’s WOD:

Front Squat

5×3 increasing each set

*you will use racks.


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