Thursday, 27 August 2015

Lavender Fig and Honey Mini Cheesecakes

Lavender grows in abundance in this part of the world. It smells so relaxing and looks so beautiful that when I recently visited a lavender farm I knew I had to devise a recipe that set it centre stage.
Lavender Fig and Honey Mini Cheesecakes
Lavender is a herb that has a huge host of uses, including easing anxiety and stress, antiseptic properties and apparently relieving muscle and joint stiffness
The floral flavour can taste slightly overpowering so use sparingly. However, the sweetness of the honey and figs really complement it when used alongside. I used only 1 tbsp of honey in my cheescake topping as I find the figs in the base provide ample sweetness but feel free to adjust up to 4 tbsp (1/4 cup) to personal preference.


My base recipe is based on my Coconut Figgy Energy Bombs Recipe

To make these mini cheescakes easier to remove from a muffin pan, either use a silicone muffin tray or line the muffin holes with strips of baking parchment which can be used to lift each cake out with ease.

This recipe can also be made into one large cheesecake if preferred. If doing this, remove from freezer when partially set (approx 30-60 minutes), slice into portions before returning to freezer.

P.S. This little Cheesecake won me a copy of This Lucy Bee Coconut Oil Cookbook through her pic of the day competition on Instagram :) Yay!

Lavender Fig and Honey Mini Cheesecakes

Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Makes 12 mini cheesecakes


Ingredients:

Base:
1 1/2 cup (125g) unsweetened dessicated coconut
1/2 cup (75g) almonds
1 cup (175g) unsweetened dried figs
2 tbsp coconut oil
1/4 tsp sea salt
1 - 2 tbsp coconut cream if needed

Top:
1 1/2 cup (225g) raw unsalted cashew nuts, soaked 4hrs or overnight with the 3 ears of lavender, drained and rinsed
3 'ears' of lavender
1/2 cup (125ml) coconut cream (the thick creamy part from top of can of coconut milk)
4 tbsp (1/4 cup, 60ml) coconut oil
1 tsp vanilla extract
juice of a lemon (1/4 cup, 4 tbsp, 60ml)
1-4 tbsp honey or maple syrup, to taste

Decoration (optional):
extra honey, lavender flowers, chopped dried figs


Instructions:
1. Line muffin tin with parchment strips as described above if not using silicone muffin tin.
2. Add all base ingredients except coconut cream to food processor and process until it forms a sticky crumbly dough. Add some coconut cream if too dry.
3. Scoop heaped dessert spoons of the base mix into each muffin hole and press down firmly to create a flat smooth base.
4. Roll any remaining base mix into small balls and refrigerate/ freeze as energy balls for snacking.
5. Place muffin tray in freezer.
6. Clean out food processor before adding the drained cashews. Pick off the individual purple flowers from 2 (or all 3 if you prefer a stronger scent) of the lavender 'ears' reserved from the soaking and add to the processor.
7. Add remaining top ingredients and blend until smooth, scraping down the sides of the processor as needed.
8. Retrieve muffin tray from freezer and spoon creamy top mixture over the bases. Smooth surfaces gently before decorating with a small drizzle of honey, a few lavender flowers and slice of dried fig if using.
9. Return to freezer to set for 1 hour.
10. Remove from muffin tray (gently loosen the edges with a knife if needed) and store in refrigerator. Alternatively freeze and allow to defrost for 5 hours in refrigerator before serving.



2 comments:

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